Ingredients
650g/1lb 6oz lean venison meat (shoulder or leg), cut into 2.5cm/1in cubes
4 tbsp vegetable oil
1 tsp chilli flakes
1 onion, finely chopped
3 garlic cloves, crushed
1 poblano or serrano chili, de-seeded and finely chopped
150g/5oz chorizo sausage, cut into 1cm/½in cubes, unsmoked
3 tbsp tomato purée
½ tsp cumin seeds, toasted and crushed
½ tsp ground cinnamon
1 bay leaf
¼ tsp dried oregano
150ml/5fl oz dry white wine
750ml/1¼ pints beef stock
125g/4oz dried ready to eat fruits (apricot, prunes) cut in chunks
1 tsp sugar
120g/4oz cooked black beans or kidney beans
salt, freshly ground black pepper

For chilli verde:
100g/3½oz fresh spinach, blanched and chopped
2 green peppers, de-seeded and chopped
1 onion, chopped
1 serrano green chilli, chopped
3 tbsp coriander leaves

Method
1. Season the venison with salt and pepper and chilli powder. Heat 2 tbsp of the oil in a heavy based saucepan, when very hot add the meat and brown all over. Remove the meat into a sieve over a bowl to collect the juices and put to one side.
2. Return the pan to the heat with the remaining oil, add the onion, garlic, chilli and chorizo and brown lightly for 1-2 minutes.
3. Return the venison to the pan, add the spices, herbs and the tomato purée. Cook together for 2-3 minutes.
4. Pour the wine, stock and the juices collected from the meat and bring to the boil, then add the diced fruits and sugar.
5. Place in the oven at 180C/350F/Gas 4 or cook gently on top of the stove for up to 1¾ hours or until the venison is tender.
6. Meanwhile, make the chilli verde. Place the spinach, pepper and onion in a blender and blitz to a coarse purée. When the venison is almost cooked, add the chilli verde and black beans and cook for 5 minutes.
7. Serve on a bed of sweet potato mash, garnish with coriander, sour cream and crisp fried tortilla crisps.