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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.
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Place the pan on 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.
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Add in the garlic, red pepper, a heaped tbsp chilli powder (hot or medium), the paprika and cumin, then leave it to cook for another 5 minutes, stirring occasionally.
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Turn the heat up a bit and then add the venison, breaking up the mince for around 5 minutes and moving it around until completely browned.
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Crumble in the beef stock cube into 300ml hot water in a measuring jug then add it to the venison- you may want to turn down the heat slighlty.
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Pour in the chopped tomatoes, give it a stir then add in the dried marjoram, tomato purée, sugar and season with salt and pepper.
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Bring to the boil, then give it a good stir and put a lid on the pan turn down the heat and let it simmer for 20 minutes or so, stirring occasionally. If it is drying out, add a little water and turn down the heat.
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Drain and rinse the kidney beans, and once the sauce looks thick, add the beans to the sauce then bring to the boil again. Let it gently bubble for 10 minutes.
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Taste to see if any extra seasoning is required, if so add in as necessary then remove from the heat and leave to stand for 10 minutes.
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Warm the taco shells in the oven or microwave according to the packet instructions.
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To serve, we suggest guacamole, sour cream, tomato salsa, lettuce and cheddar cheese. Fill the tacos at the table for a more hands on dinner.
