Spiced Braised Venison With Chilli Chocolate Recipes

SPICED BRAISED VENISON WITH CHILLI & CHOCOLATE

Spiced braised venison with chilli & chocolate image

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

Provided by Barney Desmazery

Time 2h55m

Number Of Ingredients 16

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)

Steps:

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.

Nutrition Facts : Calories 452 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 0.8 milligram of sodium

BRAISED VENISON WITH CHILLI AND CHOCOLATE

Braised Venison With Chilli and Chocolate image

This is Tommi Miers recipe from the show "Wild Gourmets" It looked so good I just had to cook it! It was easy to make and the flavours were wonderful. I have added and taken away different bit as my store cupboard dictated and still had success with it! Serve it with hunks of bread or mashed sweet potato or serve with a puff pastry top like I did last time. This will feed 4 hefty appetites or two normal ones with a little left over for lunch the next day! Cook times do not include marinating time. Allow a whole day or overnight to marinate. Measurements of wine are a 1/4 and 1/2 of a standard size bottle of wine. Zaars doesn't recoginise this and ml need to be recorded but I just guess when it comes to pouring the wine - hic!

Provided by Tulip-Fairy

Categories Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 kg diced venison
olive oil, for browning
1 medium onion, diced
1 carrot, diced
2 celery ribs, diced
1 parsnip, diced
3 garlic cloves, chopped
1 dried chili, crumbled
250 ml venison stock (or stock made from bouillon cubes)
163 ml red wine
50 g dark chocolate, chopped
1/2 tablespoon red currant jelly
325 ml full-bodied red wine
2 garlic cloves
1 sprig fresh rosemary
8 sprigs fresh thyme
1 fresh red chile, deseeded and finely chopped
2 tablespoons extra virgin olive oil
5 juniper berries, crushed
salt and pepper

Steps:

Preheat an oven to 190°C/gas 5).
Cut the venison into 2.5cm cubes, removing large bits of fat or gristle. Put these into a double-layered plastic bag, along with all the marinade ingredients. Set aside for a day in the fridge, turning every so often so that all of the meat comes into contact with the marinade.
When you are ready to cook, remove the venison from the marinade, setting the marinade aside for later.
Heat a large casserole over a high heat until it is smoking hot. Pour in a tablespoon of olive oil and when it is very hot add the venison cubes, 6 or 7 at a time, so that you are not overcrowding the pan and thus bringing down the temperature of the oil.
Brown the meat on all sides for 1-2 minutes, letting the pan get hot again between each batch and adding more oil if necessary.
When the meat is all browned, set it aside while you brown the vegetables.
Add a tablespoon of oil to the casserole and sweat the onions for 5 minutes before adding the carrots, celery and parsnips. Cook for a further 10 minutes, allowing the vegetables to start caramelising without letting them burn. Add the garlic and cook for another 5 minutes.
Return the venison to the casserole, along with the reserved marinade and the rest of the ingredients. Bring up to a gentle simmer, stirring to melt the chocolate into the sauce. Cook in the preheated oven for about 90 minutes or until the meat is tender and falling apart.

Nutrition Facts : Calories 658.2, Fat 21.4, SaturatedFat 8.1, Cholesterol 280, Sodium 173.2, Carbohydrate 15.7, Fiber 3.6, Sugar 5.2, Protein 78.3

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