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Spiced braised venison with chilli & chocolate

Spiced braised venison with chilli & chocolate

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal452
low infat12g
saturates5g
carbs14g
sugars9g
fibre4g
protein59g
salt0.8g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 ½kg 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 tomato
  • large thyme sprig
  • 2 bay leaves
  • 50g dark chocolate (more than 70% cocoa solids)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2014

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A star rating of 5 out of 5.15 ratings
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