Spiced braised venison with chilli & chocolate

1 of 5-a-day casserole game recipe indulgent iron make ahead slow-cooked venison venison stew winter

N/A

Source

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

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.

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.