Hunters Biltong™ Spiced Pulled Venison with Roasted Sweet Potato Mash

INGREDIENTS

• 2kg venison goulash meat
• 30ml (2 tbsp) olive oil
• 45ml (2 tbsp) Hunters Biltong™ Spice (803158-K)
• 15ml (1 tbsp) smoked paprika
• 45ml (3 tbsp) olive oil
• 3 onions, peeled and thickly sliced
• 2 red peppers, chopped
• 3 bay leaves
• 1 x 400g tin whole peeled tomatoes
• 500ml beef stock
• 3 large sweet potatoes, peeled and cubed
• 30ml (2 tbsp) olive oil
• 45ml (3 tbsp) butter

METHOD

1. Combine 30ml olive oil, Hunters Biltong™ Spice and smoked paprika in a small bowl
2. Rub into the meat
3. Heat 45ml olive oil in a large pot and add the venison to brown. Remove from the pot and keep aside.
4. Use the same pot to fry the onions, peppers and bay leaves. Add the browned venison
5. Add the tomatoes and stock. Cover with a lid and simmer for 2 - 3 hours over low heat. Stir occasionally, until the meat is soft and can be pulled into the threads with a fork.
6. For the sweet potato mash, preheat the oven to 200°C. Combine the sweet potato cubes and olive oil on an oven tray and season with salt. Roast in the oven for 30 minutes until cooked and golden.
7. Transfer to a bowl and roughly mash with a fork. Add the butter and mix through.
8. Using two forks, shred the meat into the sauce.
9. Serve the Hunters Biltong™ Spiced Pulled Venison on top of the sweet potato mash