Recipe Tip: Venison Shoulder in Chocolate Chilli Sauce - Falstaff

Instructions

1. Step 1

   Heat the butter in a deep, heavy-based casserole with a lid and fry the venison on all sides, in batches, until the meat has taken on a nice brown colour. Do not overcrowd the pan as the meat cooks. Lift out and set aside.

2. Step 2

   Cook the onion, mushrooms and carrot in the same pan over a medium heat until they colour a little, then add the spices, garlic, chillies and bay leaves and fry briefly. Pour in the port, scraping up any browned bits from the base and let the liquid boil away.

3. Step 3

   Return the meat to the casseole, dust with flour, pour in the stock, add the tomato purée and stir well. Season with salt and pepper. Bring to the boil and simmer, covered, on a low heat for half an hour.

4. Step 4

   Remove the lid and cook for a further 60 minutes until the meat is tender and the sauce has reached the desired consistency.

5. Step 5

   Stir in the chocolate, turn off the heat and leave to infuse for ten minutes then stir. Sprinkle with the slivered almonds. Serve with dumplings or potatoes.

6. Step 6

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7. Step 7

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8. Step 8

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9. Step 9

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10. Step 10

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