Ingredients
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1 kg diced venison
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olive oil, for browning
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1 medium onion, diced
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2 celery ribs, diced
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3 garlic cloves, chopped
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1 dried chili, crumbled
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250 ml venison stock (or stock made from bouillon cubes)
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163 ml red wine
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50 g dark chocolate, chopped
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1/2 tablespoon red currant jelly
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325 ml full-bodied red wine
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2 garlic cloves
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1 sprig fresh rosemary
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1 fresh red chile, deseeded and finely chopped
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2 tablespoons extra virgin olive oil
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5 juniper berries, crushed
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1 carrot, diced
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1 parsnip, diced
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8 sprigs fresh thyme
Instructions
- Preheat an oven to 190°C/gas 5).
- Cut the venison into 2.5cm cubes, removing large bits of fat or gristle. Put these into a double-layered plastic bag, along with all the marinade ingredients. Set aside for a day in the fridge, turning every so often so that all of the meat comes into contact with the marinade.
- When you are ready to cook, remove the venison from the marinade, setting the marinade aside for later.
- Heat a large casserole over a high heat until it is smoking hot. Pour in a tablespoon of olive oil and when it is very hot add the venison cubes, 6 or 7 at a time, so that you are not overcrowding the pan and thus bringing down the temperature of the oil.
- Brown the meat on all sides for 1–2 minutes, letting the pan get hot again between each batch and adding more oil if necessary.
- When the meat is all browned, set it aside while you brown the vegetables.
- Add a tablespoon of oil to the casserole and sweat the onions for 5 minutes before adding the carrots, celery and parsnips. Cook for a further 10 minutes, allowing the vegetables to start caramelising without letting them burn. Add the garlic and cook for another 5 minutes.
- Return the venison to the casserole, along with the reserved marinade and the rest of the ingredients. Bring up to a gentle simmer, stirring to melt the chocolate into the sauce. Cook in the preheated oven for about 90 minutes or until the meat is tender and falling apart.