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:

one-star

Type of dish:

Main

Ingredients:

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
After 30th April the fallow venison season is closed so we only sell wild roe venison when it is available, therefore it may take us a couple of weeks to forfill your order during the summer months.
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