Spiced braised venison with chilli & chocolate

Spiced braised venison with chilli & chocolate

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(7 ratings)

Prep: 5 mins Cook: 2 hrs, 50 mins

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

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

  • 2 tbsp vegetable oil
  • 1½ kg diced stewing venison
    Venison

    Venison

    ven-ee-sun

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

  • 3 large carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

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

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    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)

Method

  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.

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Comments, questions and tips

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sashapooch's picture
sashapooch
30th Mar, 2015
5.05
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!
charlottewride
19th May, 2014
5.05
Delicious dish. Am trying it with a little less chocolate next time, but otherwise wouldn't change a thing!
suzymmorton
21st Apr, 2014
5.05
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!
marylunn
11th Apr, 2014
5.05
Really good recipe for any occasion.
Ibsandglutenfree's picture
Ibsandglutenfree
7th Mar, 2014
Lovely! Really nice, rich and comforting! Thank you for this great recipe.
MrsJ
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.
lindamarygriffiths
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
pollyannalaing
8th Feb, 2014
5.05
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.
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