Sweet Pea and Venison Herb Wraps

Replace meat with cooked black beans or beluga lentils

Course Main Course

Servings 3 people

6 cooked herb chapatis - link to the recipe is in the Notes below
200 g venison, cooked for 30 minutes in a pressure cooker till soft with 1 tsp ghee and 1/2 tsp salt - or cooked beluga lentils or black beans for a vegetarian option
1 cup cooked green peas
ghee, for frying

If the meat has a lot of liquid, thicken with 2 tbsp flour:
First, whisk it with a splash of water in a ramekin.
Then, add it to the simmering meat and its juices.
Cook stirring for a couple of minutes, till the liquid thickens.
Shred the meat with a fork.
Mix the meat and the peas.
Divide the mixture between 6 chapatis and roll into a tube or fold into a parcel.
Preheat a cast iron pan, melt a little ghee and spread it over the surface.
Either fry the wraps on each side for about 2 minutes on low-medium heat, or roll them without frying but make sure to grease the wraps with a little ghee.
Serve with your favourite chutney, creme fraiche or my Sweet Pasnip Mash (see notes).

Keyword chapati, venison, wrap