Venison Shoulder in Chocolate Chilli Sauce

Venison Shoulder in Chocolate Chilli Sauce

© Stine Christiansen

Venison Shoulder in Chocolate Chilli Sauce

Venison Shoulder in Chocolate Chilli Sauce

© Stine Christiansen

Ingredients (Serves 4)

1-2
tablespoon
butter, for frying
1.5
kg
Shoulder of venison, cut into cubes of about 5x5cm
1
onion, finely chopped
100
g
button mushrooms
1
carrot, chopped
1
tablespoon
coriander seeds, roasted and ground
2
tablespoon
cumin seeds, roasted and ground
1
piece
cinnamon bark (small), roasted
1
teaspoon
cayenne pepper
5
clove
garlic, peeled and smashed
2
red chillies
4
bay leaves
1
splash
Port or Madeira
1
tablespoon
flour
600
ml
stock, preferably from wild game
400
ml
tomato purée
50
g
dark chocolate, at least 80% cocoa content
pepper
salt
50
g
slivered almonds, roasted, to garnish
  • 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.
  • 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.
  • 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.
  • Remove the lid and cook for a further 60 minutes until the meat is tender and the sauce has reached the desired consistency.
  • 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.