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. We recommend serving this dish with some mash potato to improve the complex carbohdyrate nutrient in this dish.
- 2 hours 30 minutes
- Moderate
- 10 portions
Ingredients
Vegetable oil 20 ml
Diced stewing venison 1000 g
Large carrots, roughly chopped 420 g
Onion, roughly chopped 150 g
Cumin seed 6 g
Ground coriander 3 g
Chilli powder 2 g
Cinnamon stick 2 g
Red chilli whole 5 g
Plain flour 10 g
Red wine 500 ml
Beef stock 300 ml
Chopped tomatoes 400 g
Thyme sprigs 5 g
Bay leaves 2 g
Dark chocolate (use more than 70% cocoa solids) 50 g
Instructions
1. Heat oven to 180 degrees 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.
