Decadent Braised Venison

Charmaine Lu -
  • 2 tbsp veg oil
  • 1.5 kg diced venison
  • 3 chopped carrots
  • 1 chopped onion
  • 1 tbsp cumin seeds
  • 1 tsp ground coriander
  • Pinch of chilli powder
  • ½ cinnamon stick
  • 1 whole red chilli
  • 1 tbsp seasoned flour
  • 500ml red wine
  • 300ml beef or venison stock
  • 400g tin of chopped tomatoes
  • 1 thyme sprig
  • 50g very dark chocolate, chopped
  • 2 bay leaves
  • Preheat the oven to 180C. Heat the oil in a casserole and brown the meat all over, then toss in all the vegetables, spices, chilli and flour, and cook for 4 mins. Pour in the stock, wine and tomatoes, add the herbs and some seasoning, and bring to a simmer.
  • Pop the lid on the casserole and place in the oven for 90 mins, then remove the lid and cook for another hour or until the meat is falling apart. Remove from the oven and stir through the chocolate, then serve with buttery mashed potato.
3 hrs
6 serving