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

  • Prep:5 mins
    Cook:2 hrs 50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 452
  • fat 12g
  • saturates 5g
  • carbs 14g
  • sugars 9g
  • fibre 4g
  • protein 59g
  • salt 0.8g


  • 2 tbsp vegetable oil
  • 1½ kg diced stewing venison
  • 3 large carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 tbsp cumin seed
  • 1 tsp ground coriander
  • large pinch of chilli powder
  • small cinnamon stick
  • 1 red chilli, whole
  • 1 heaped tbsp plain flour
  • 500ml red wine
  • 300ml beef stock
  • 400g can chopped tomatoes
  • large thyme sprig
  • 2 bay leaves
  • 50g dark chocolate (more than 70% cocoa solids)


  1. 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.

  2. 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.

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