Wild Venison Tacos with Sweetcorn Salsa

Ingredients

• 500 g wild venison mince
• 15 ml rapeseed oil
• 150 g onion, finely chopped
• 2 garlic cloves, chopped
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 20 g tomato purée
• 150 ml water
• 200 g tinned sweetcorn, drained
• 150 g tomatoes, finely diced
• 20 ml lime juice
• 15 g coriander, chopped
• 150 g red cabbage, finely shredded
• 8 small soft corn tortillas, about 240 g
• 100 g plain yoghurt
• 1 g fine salt

Method

1. 1

   Mix the sweetcorn, tomatoes, half the lime juice and half the coriander in a clean bowl. Refrigerate with the cabbage and yoghurt.

2. 2

   Heat the oil in a pan and soften the onion for 5 minutes. Add garlic and mince, then fry for 8 minutes, breaking up the meat.

3. 3

   Stir in the paprika, cumin and tomato purée. Add the water and salt and simmer for 8–10 minutes until the mixture is moist but not runny. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.

4. 4

   Warm the tortillas according to their packet instructions, keeping them covered in a clean cloth so they stay flexible.

5. 5

   Stir the remaining lime juice into the cooked mince. Divide the cabbage between the tortillas, spoon over the mince and add the sweetcorn salsa.

6. 6

   Finish with yoghurt and the remaining coriander. Serve immediately.