Recipe Tip: Venison Shoulder in Chocolate Chilli Sauce - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. A classic venison stew gets an exciting new twist with the addition of cumin, chilli and a touch of chocolate.
- tablespoonbutter, for frying
- 1 ½ kgShoulder of venison, cut into cubes of about 5x5cm
- 1onion, finely chopped
- 100 gbutton mushrooms
- 1carrot, chopped
- 1 tablespooncoriander seeds, roasted and ground
- 2 tablespooncumin seeds, roasted and ground
- 1 piececinnamon bark (small), roasted
- 1 teaspoon(s)cayenne pepper
- 5 clove(s)garlic, peeled and smashed
- 2red chillies
- 4bay leaves
- 1 splash(es)Port or Madeira
- 1 tablespoonflour
- 600 mlstock, preferably from wild game
- 400 mltomato purée
- 50 gdark chocolate, at least 80% cocoa content
- 50 gslivered almonds, roasted, to garnish
Step 1Heat 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.
Step 2Cook 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.
Step 3Return 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.
Step 4Remove the lid and cook for a further 60 minutes until the meat is tender and the sauce has reached the desired consistency.
Step 5Stir 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.
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