Ingredients
- 2 tbsp vegetable oil
- 1½ kg 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 venison 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.
This braised venison recipe is great for freezing, make a double batch and put half in the freezer for another day.
