Spiced Braised Venison with Chilli & Chocolate
This succulent venison dish is a great Sunday treat. Its important to allow the meat to become tender during the cooking process to achieve the best results.
- 2 h 30 min
- Moderate
- 10 Portions
Ingredients
Vegetable Oil 20 ml
Stewing Venison (diced) 1000 g
Carrots, (chopped) 420 g
Onion (chopped) 150 g
Cumin Seeds 6 g
Ground Coriander 3 g
Chili Powder 2 g
Cinnamon Stick 2 g
Red Chili 5 g
Plain Flour 10 g
Red Wine 500 ml
Beef Stock 300 ml
Tomatoes (chopped) 400 g
Thyme Springs 5 g
Bay Leaves 2 g
Dark Chocolate 50 g
Instructions
1. Heat oven to 180 C.
2. Heat the oil in a large casserole dish and brown the meat in batches.
3. Add the vegetables to the dish and allow to brown lightly, then stir in the spices, chilli and flour, and cook for a few mins.
4. Pour in the wine, stock and tomatoes, then add the herbs.
5. Bring to a simmer.
6. 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.
7. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.
