Venison with Chili and Rosemary (lactose free)

Ingredients

• 900 g Venison, tenderloin
• 4 tbsp Unsalted butter, lactose free
• 1 pcs Red onion, chopped
• 4 clove Garlic, minced
• 4 tbsp Cane sugar
• 700 ml Red wine
• 4 tbsp Red wine vinegar
• 4 tbsp Tomato paste, fresh, no salt added
• 950 ml Chicken broth
• 1 tsp Cumin, ground
• 1 tsp Cayenne peeper
• 2 tsp Rosemary leaves, fresh, chopped
• 1 tsp Chili powder
• 2 tbsp Coriander, fresh, chopped
• 2 tsp Salt
• 4 tbsp Canola oil
• 10 slice Bacon, cooked, diced

Method

1. Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and sauté for 3 to 4 minutes. Stir in the cane sugar and sauté for 2 to 3 more minutes.
2. Then stir in the red wine, vinegar, tomato paste, cumin, cayenne pepper, chili powder, cilantro, rosemary, and salt.
3. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
4. Meanwhile, heat the oil in a large skillet over medium-high heat.
5. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned.
6. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet.
7. Season the meat with salt to taste and sauté the meat for 15 minutes, or until well-browned.
8. Stir in chicken stock and toss everything together. Transfer this mixture to the simmering pot.
9. Mix everything together thoroughly and let it simmer for about 20 more minutes.