500grams venison mince (15% pork fat)
Two medium carrots cubed finely
One tin of tomatoes crushed (400 grams)
One red onion chopped finely
One teaspoon of crushed garlic
200 of baby spinach
Four table spoons of Worcestershire sauce
One table spoon of tomato paste
One cup of frozen peas and corn.
Salt and pepper to taste....
In a large sauce pan heat two tablespoons of olive oil over a medium high heat and sauté onion, carrot and garlic until onions soft (3-5 mins).
Add venison to mix at same heat and then brown.
Once browned, add canned tomatoes, tomato paste, Worcestershire sauce and one half can of water, mix well and bring to boil, then turn to low medium heat.
Wait ~ 10 min then add remainder of veggies , no need to defrost corn and peas before hand.
Continue to simmer for another 10-15 mins until liquid has reduced..... you are looking for consistency of thick but juicy if that helps. Just before serving season with salt and pepper to your desired amount.
Serve on some toast with a cup of tea to complete the Victorian experience
Savoury mince in my household has been one of those standby recipes that can be had morning, noon or evening and seems to taste better then next day. For the full breakfast devotees, savoury mince with bacon, eggs, fried tomato and toast ( downed with your choice of tea or coffee) will give you all the calories for a full day in the field.
