Braised Venison With Chilli and Chocolate

"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!"
 
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photo by Crepesuzy photo by Crepesuzy
photo by Crepesuzy
Ready In:
2hrs
Ingredients:
20
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Lovely rich dark gravy - possibly slightly overpowering! Good selection of vegetables. Going to have it next day with mashed potatoes which should work well.
     
  2. We had this for dinner tonight. We had a tough shoulder cut that needed a special touch... this was it. Both my husband and I liked it very much, and it is an alternative to my Recipe #194246 and a lot easier! The chocolate and the currant jelly (I used black, but intend to get red, the next time) added just a touch of sweetness that goes well with venison. I will also make sure I have Juniper berries as one of my new stock items on my spice shelves. I have added this to my Wild Game cookbook... Thank you for a nice recipe!
     
  3. I prepared this for Christmas dinner for four and it was the perfect meal! I used a loin-roast cut and left it whole for a more impressive presentation. This recipe makes an abundant amount of gravy, which is smooth, dark and lovely. A nice change for us, very enjoyable!
     
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RECIPE SUBMITTED BY

Thank you for stopping by to look at my page...here's a little bit about me... I live in the Uk with a hungry husband and two of my three fussy daughters. We follow a low carb diet which keeps our weight in check and I can stay off he wheat....it makes me poorly. I love making cakes, cookies and desserts for family and friends. In my life I am looking for world peace, unlimited supplies of organic chocoalte & self cleaning kitchen floors! I am at my happiest when getting paid, drinking wine & cooking cakes but it makes me very unhappy when it's my turn to wash up, when someone eats my chocolate, drinks my wine or uses my toilet! I work as a part time cook in a children's centrel. My afternoon job sees me as parish administrator at my local church. Outside of work I try to be as inactive as possible, although I do a bit of dog walking with ozzy (thankfully he only has little legs and doesn't need to go far. <a href="http://picasaweb.google.com/thetulipfairy/Ozzy02/photo?authkey=HhT0ux14Lv0#5113793555440255698"><img src="http://lh3.google.com/thetulipfairy/RvfYJQaywtI/AAAAAAAABGo/NzK_AYCiF6I/s288/Oozzy%20003.jpg" /></a> <a href="http://picasaweb.google.com/thetulipfairy/Ozzy02/photo?authkey=HhT0ux14Lv0#5099192685257170082"><img src="http://lh5.google.com/thetulipfairy/RsP4uwYGHKI/AAAAAAAAA0g/8Ljxr4lLvwg/s288/Small%20Camera%20001.jpg" /></a> I am also interested in working towards early retirement, we intend to leave the kids in the house, travel around Europe in a silver camper van 'doing' all the F1 Grand Prix spending their inheritance as we go!! My favourite films in no particular order are: Pulp Fiction, Blues Brothers, Dirty Dancing, Fight Club, Pretty Women,Vanilla Sky, The Breakfast Club, Hideous Kinky (although the book is better), Ferris Buellers day off, Autumn in New York, Mistress of Spices, Splash, Scent of a Women, When Harry met Sally, Sleepless in Seattle, Notting Hill I could go on and on and on....but I won't!!!! Some of my favourite books are, 365 Bedtime Stories, Harry Potter, Pomegranate soup, Julie / Julia Project, Hideous Kinky, Dinner with a perfect Stranger, The Tao of Pooh, this list really could go on and on and become endless as I am an avid reader. I have been a member of zaar's since May 2002 and have loved every minute of it, I just know that if I need a recipe you guys will have it! I haven't posted many recipes yet but I just love it when I receive a review. This is why I always review all the zaar recipes I try, I also try to photograph as many as possible too! <a href="http://www.amazingcounter.com"><img border="0" src="http://c8.amazingcounters.com/counter.php?i=1669569&c=5009020" alt="Hit Counter"></a><a href="http://www.amazingcounter.com">Free Web Counter</a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg">
 
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