SPICED BRAISED VENISON WITH CHILLI & CHOCOLATE
This can be eaten as stew or used in a pastry or cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce
Provided by Barney Desmazery
Categories Main course
Time 2h55m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the 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.
Nutrition Facts : Calories 452 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 0.8 milligram of sodium
VENISON AND CHOCOLATE CASSEROLE
Make and share this Venison and Chocolate Casserole recipe from Food.com.
Provided by fendad
Categories < 4 Hours
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Turn on and heat the oven at 180C (360F Gas 4).
- Fry the onions in a frying pan with a tablespoon of oil and the Worcestershire sauce until soft and translucent then set aside in your casserole dish.
- Mix the flour, salt and pepper, garlic salt and sage in a bowl and coat the meat a few pieces at a time.
- Gently fry the meat on a medium heat with some more olive oil till brown on each side. Do not "crowd" the pan (I usually only do 5 or 6 pieces of meat at a time).
- Add the browned meat to the onions in your casserole dish and give it a good stir to mix the meat and onions up.
- When you have floured and browned all the meat you will have a little of the seasoned flour left over, put this to one side as you will need it later.
- Put the fry pan back on the heat and add to it the glass of port then turn down the heat so the port does not boil.
- Once the port is warm add the redcurrant jelly and the chocolate and continue to heat gently until both are melted.
- Put the stock cube and the left over flour in a jug and add the boiling water stirring until you have a smooth paste, then add this to the port and heat gently stirring until you have a rich smooth sauce.
- Add your sauce to the casserole dish and mix well then cover with a lid and place in the oven on the middle shelf for 20 minutes.
- Remove and stir then return to the oven turning the temperature down to 160.
- Cook for around 1 ½ hours or until the meat is tender.
- If the gravy/sauce needs thickening put a spoonful of corn flour in a jug and add a few spoonful's of the sauce stirring to a paste then add to the casserole mixing well return to the oven for a few minutes and give it another stir before serving.
- Serve with steamed veg and your choice of potatoes or crusty bread.
Nutrition Facts : Calories 594.2, Fat 19.9, SaturatedFat 7.6, Cholesterol 224.1, Sodium 293.8, Carbohydrate 41.8, Fiber 3.7, Sugar 21, Protein 63.9
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