Ingredients for Braised Venison With Chilli And Chocolate
- 500g Venison Steaks
- 2 tbsp Olive Oil
- Onion
- Carrot
- Celery Ribs
- Parsnip
- Garlic Cloves
- Dried Chili
- Venison Stock
- Red Wine
- Dark Chocolate
- Red Currant Jelly
- Full Bodied Red Wine
- Fresh Rosemary
- Fresh Thyme
- Red Chile
- Extra Virgin Olive Oil
- Juniper Berries
- Salt And Pepper
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How to Make Braised Venison With Chilli And Chocolate
- Preheat oven to 190°C (375°F/Gas Mark 5).
- Cut the venison into 2.5cm cubes, trimming away any large pieces of fat or gristle.
- In a large, resealable plastic bag, combine the venison with all marinade ingredients (see below).
- Marinate in the refrigerator for at least 12 hours, or preferably overnight, turning occasionally to ensure even distribution.
- Remove the venison from the marinade, reserving the marinade for later.
- Heat a large, oven-safe casserole dish over high heat until smoking hot. Add 1 tbsp olive oil.
- Brown the venison cubes in batches (6-7 at a time) to avoid overcrowding the pan and lowering the oil temperature. This will take approximately 12 minutes total. Add more oil as needed.
- Set the browned venison aside.
- Add another tablespoon of olive oil to the casserole dish. Sauté the onions for 5 minutes, then add the carrots, celery, and parsnips.
- Cook for another 10 minutes, allowing the vegetables to caramelize slightly.
- Add the garlic and cook for 5 minutes more.
- Return the venison to the casserole. Pour in the reserved marinade, along with the red wine, chili flakes, chocolate, and beef stock.
- Bring to a gentle simmer, stirring until the chocolate is completely melted and the sauce is smooth.
- Cover the casserole and transfer to the preheated oven. Braise for 90 minutes, or until the venison is incredibly tender and easily falls apart.
- Serve hot with crusty bread, mashed sweet potato, or a puff pastry topping.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
20g
Fat
40g
Carbs
5g
