To cook the venison:
⁣1) Colour the venison haunch in a frying pan to give a good colour.
2) Transfer to a saucepan, add the stock and bring to the boil. Turn down the heat and simmer for 3 hours until tender and falling apart.
3) Heavily fry the mince on a high heat in a liberal
amount of oil, until a deep brown colour is achieved.
4) Add the onion and salami and fry until onion translucent and salami softened.
5) Drain the fat, add spices and toast for 1 minute.
6) Strain the stock from the haunch and add to the pan, along with the red wine and reduce to syrupy consistency.
7) Add kidney beans and flake in the braised haunch.
8) Season with salt to taste.
To make the toasted rice cream:
1) Cook toasted rice in the cream and milk, strain and reserve liquor. Using the flour and butter
make a roux and cook out.
2) Add the reserved liquor in 3 stages, bring to the
boil. Pass through a fine sieve and season to taste.
3) Put into an ISI gun and charge twice.
4) Finished the chilli with puffed rice and finely grated 100% dark chocolate.