Spiced braised venison with chilli & chocolate

Millbank Venison Recipes

Spiced braised venison

How the recipe was developed:

This is a BBC Good Food recipe developed by Barney Desmazery

Difficulty Level:


Type of dish:



2 tbsp vegetable oil
1 ½kg Diced 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)

Preparation 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.

Hints and Tips:

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