Spiced braised venison with chilli & chocolate

Spiced braised venison with chilli & chocolate

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 5 mins Cook: 2 hrs, 50 mins


Serves 6
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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal452
  • fat12g
  • saturates5g
  • carbs14g
  • sugars9g
  • fibre4g
  • protein59g
  • salt0.8g


  • 2 tbsp vegetable oil
  • 1½ kg diced stewing venison



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 3 large carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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 tomato
  • large thyme sprig
  • 2 bay leaves
  • 50g dark chocolate (more than 70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  1. 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.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Dec, 2017
'Bloody lovely' was the comment from our guests! Gorgeous rounded flavours. I cooked it in the slow cooker and it turned out great (after I finally remembered to turn the thing on!!) Cooked on high for 5-6 hours and then let it bubble away on low until we were ready to eat. Made for very easy entertaining. I only had 600g of venison so halved everything. I forgot the herbs and upped the chilli to half a t-spoon, which gave a very pleasant warmth. Recommended and will give it a go with beef next time (as per a previous comment)
21st Oct, 2017
Made with half quantity of venison, added mushrooms and pepper and halved other ingredients. Also forgot to add the chocolate. Really delicious and enough for 4. Saved recipe for future use.
sashapooch's picture
30th Mar, 2015
Like Suzymhall I added whole chestnut mushrooms and carrots and it was delicious. I halved the quantities for 2 greedy guts (and one saved lunchbox offering) and used my pressure cooker - cooking it in 30 minutes... it wouldn't have looked out of place in a decent restaurant even if I do say so myself! A really lovely dish for a miserable day - it has cheered our tums up no end!
19th May, 2014
Delicious dish. Am trying it with a little less chocolate next time, but otherwise wouldn't change a thing!
21st Apr, 2014
I'd never cooked with venison before and found this a real winner. The sauce comes up really velvety. Its very rich indeed - which is a good thing generally but the quantity of venison here was a bit much per person, for us. I added carrots and mushrooms the second time I made it which worked well. Beautiful!
11th Apr, 2014
Really good recipe for any occasion.
Ibsandglutenfree's picture
7th Mar, 2014
Lovely! Really nice, rich and comforting! Thank you for this great recipe.
16th Feb, 2014
Looked delicious - am preparing a night in advance for the hubby's birthday meal in the belief that these sorts of dishes taste better a day later! Have increased the red wine amounts to make more gravy as this is always well received with a nice bread to mop up. Also chucked in some Worcester sauce when browning the meat. Plan to serve the crispy new potatoes as recommended. Will post reaction tomorrow from our 8 guests.
9th Feb, 2014
Made this for diner with friends last night, it was really nice, they all loved it. I served it with parsnip and celeriac bake and cavelo nero. Topped the left overs with mash for Sunday lunch today.
pollyannalaing's picture
8th Feb, 2014
We had this tonight and really enjoyed it. I used beef instead of venison because that is what I already had. The sauce was wonderful, dark and full-bodied. The heat was just right. I kept to the recipe apart from adding some chunks of mushroom in the last hour. I've saved this one and will certainly be making it again.
15th Mar, 2018
Three questions: 1. Can I leave out ground coriander? I can't stand it. 2. Can I substitute venison for beef? 3. What size of casserole dish?
goodfoodteam's picture
19th Mar, 2018
Thank you for your questions. Yes you can omit the ground coriander and also substitute the venison for braising steak. A large-sized casserole dish will be sufficient to hold all the ingredients. Hope that helps!
1st May, 2018
A medium sized casserole dish was definitely not sufficient...what a mess! Had to leave out a lot of the beef too.
Heather Charpentier's picture
Heather Charpentier
7th Dec, 2017
Can someone please tell me if the Chocolate needs to be chopped or grated prior to stirring in? Thanks, Heather
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. It's fine to break the chocolate into chunks and stir it through.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?