A challenging but rewarding recipe from Hunter Gather Cook. What a great book!
For the chilli
2 tbsp Butter
1 tbsp Vegetable oil
1 Large onion, finely chopped
1 Handful of wild garlic or 4 garlic cloves finely chopped
1 Red pepper, deseeded and finely chopped
2 Dried ancho chillies, rehydrated in hot water and finely chopped
500g minced venison
4 Large tomatoes, finely chopped
1 x 400 g can of kidney beans, drained and rinsed
1 Handful of coriander with the leaves and stems separated and finely chopped
1 tbsp Worcestershire sauce
1 tbsp Ground cumin
2 Bay leaves
1 Beef stock cube
4 Corn tortilla, cut in half
4-5 tbsp Salsa
150g Feta cheese, broken into small pieces
Salt and pepper
1 Green chilli, finely chopped, to serve
For the Guacamole
2 Large avocados, halved and stones removed
Juice of 1 lime
1. Heat a large frying pan over a medium heat. Add the butter and the oil followed by the onions, garlic, red pepper, anchovy's chillies and coriander stems. Fry for 5 minutes stirring frequently, until the onions soften and begin to colour. Add the venison mince and cook for about 5 minutes.
2. Add the tomatoes, kidney beans, Worcestershire sauce, cumin, bay leaves, and stock cube and season well with the salt and pepper. Stir well and reduce the heat to a gentle simmer. Stir every 5-10 minutes and season to taste. Then cook gently for about an hour when it has reduced and taken on a rich, dark colour.
3. Shortly before the chilli is cooked make the guacamole. using a spoon scoop out the avocado flesh and put in a medium bowl. Add the lime juice and season with salt. Mash together with a fork into a chunky texture
4. Preheat the oven to 180C. Arrange the tortillas in halves in a cast iron pan or baking dish, overlapping them slightly, then ladle the chilli over the tortilla. Crack the eggs into All bowls and then put them on top of the chilli. Add 4-5 tbsp of the salsa and sprinkle the feta on top.
5. place the pan in the oven for 5 minutes until the eggs have nearly cooked but the yolks are still soft. Remove from the oven and top with guacamole. Finally sprinkle the coriander leaves and green chilli on the top and serve with extra salsa.
N.B. The book also has a burnt ash salsa recipe to go with this. Hard work but beautiful!