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!
Provided by Tulip-Fairy
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 20
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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Mujahid. Gondal Mujahid. Gondal
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
Syed Farooque hassan
[email protected]I'm not sure about the combination of chili and chocolate, but I'm willing to try it.
ojukwu Somto
[email protected]This recipe looks delicious.
Mandisa Mbhadu
[email protected]I can't wait to try this recipe.
Kokulathas Niksan
[email protected]This recipe is a keeper!
Kniibi-Nii Akodzo II
[email protected]I'm definitely going to make this recipe again. It's a great way to enjoy venison.
Ry Ray
[email protected]I served this dish with mashed potatoes and it was a perfect combination.
Serah Kimani
[email protected]I would recommend using a good quality venison for this recipe. It will make a big difference in the flavor of the dish.
Juanito Talaveta
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The venison is braised until it's fall-apart tender and the sauce is rich and flavorful.
Bikram oli
[email protected]I'm not a huge fan of venison, but this recipe changed my mind. The chili and chocolate sauce really helped to improve the flavor of the venison.
Chami volgs
[email protected]This was my first time cooking venison and I'm so glad I tried this recipe. It was easy to follow and the venison turned out so tender and flavorful.
Anuja Budhathoki
[email protected]I highly recommend this recipe to anyone who loves venison or is looking for a new and exciting way to prepare it.
Diaconu Cristi
[email protected]This dish is perfect for a special occasion. It's elegant and flavorful, and it's sure to impress your guests.
samia elsayed
[email protected]I love the combination of chili and chocolate in this recipe. It's a unique and delicious way to prepare venison. I also appreciate that the recipe is relatively easy to follow.
Stuart Williams
[email protected]This recipe is a great way to use up leftover venison. I made it with some venison steaks that I had in the freezer and they turned out perfectly. The sauce is also very versatile and can be used with other types of meat, such as beef or pork.
wilber oduor
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of venison, but I was pleasantly surprised. The chili and chocolate sauce really helped to tame the gaminess of the venison and the end result was a delicious and flavorful dish.
Alex Shuvo Ahmad
[email protected]This recipe was easy to follow and the results were amazing! The venison was incredibly tender and the sauce was rich and flavorful. I will definitely be making this again.
Janib Ali Memon
[email protected]I've made this recipe twice now and it's quickly become a favorite in my household. The venison is always cooked to perfection and the sauce is so flavorful. I love serving this dish over mashed potatoes or rice.
mimi 07
[email protected]This venison dish was an absolute delight! The combination of chili and chocolate created a rich and flavorful sauce that perfectly complemented the tender venison. I highly recommend this recipe to anyone looking for a unique and delicious way to en