Spiced braised venison with chilli & chocolate
This can be eaten as stew or used in a pastry or cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce
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Prep:5 mins
Cook:2 hrs 50 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 452
-
fat 12g
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saturates 5g
-
carbs 14g
-
sugars 9g
-
fibre 4g
-
protein 59g
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salt 0.8g
Ingredients
- 2 tbsp vegetable oil
- 1½ kg diced stewing venison
- 3 large carrots, roughly chopped
- 1 onion, roughly chopped
- 1 tbsp cumin seed
- 1 tsp ground coriander
- large pinch of chilli powder
- small cinnamon stick
- 1 red chilli, whole
- 1 heaped tbsp plain flour
- 500ml red wine
- 300ml beef stock
- 400g can chopped tomatoes
- large thyme sprig
- 2 bay leaves
- 50g dark chocolate (more than 70% cocoa solids)
Method
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.
Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.
