Venison Tacos

1 x large onion
1 x red pepper
2 x garlic cloves
1 x tbsp oil
1 x heaped tbsp of chili powder
1 x tsp paprika
1 x tsp ground cumin

First prepare the vegetables; dice the onion into small pieces, cut the red pepper in half lengthways and chop, then peel and finely chop the 2 garlic cloves.

Place the pan on the hob and add the oil. Once this is heated, add the onion and cook, stirring fairly frequently, until the onion is soft, squidgy and slightly translucent.

Add in the garlic, red pepper, heaped tbsp chilli powder (hot or medium), the paprika and cumin, then leave it to cook for another 5 minutes, stirring occasionally.

Turn the heat up a bit then add the venison and break up the mince for around 5 minutes moving it around until completely browned.

Crumble the beef stock cube into 300ml hot water in a jug then add it to the venison, and turn down the heat.