Spiced braised venison with chilli & chocolate
Serves 6
Easy
Prep:
Cook:
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
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp vegetable oil
- 1 ½kg diced stewing venison
- 3 large carrotsroughly chopped
- 1 onionroughly chopped
- 1 tbsp cumin seed
- 1 tsp ground coriander
- large pinch of chilli powder
- small cinnamon stick
- 1 red chilliwhole
- 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)
Nutrition: per serving
- kcal452low
- fat12glow
- saturates5g
- carbs14g
- sugars9g
- fibre4g
- protein59g
- salt0.8g
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.
