Ingredients
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1 tablespoon olive oil
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400 grams diced venison, suitable for stewing
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1 large onion, finely chopped
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3 cloves garlic, chopped
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1 large carrot, cut into chunks
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1 sprig rosemary
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2 bay leaves
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2 cups red wine
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cup tomato paste
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2 cups chicken stock
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50 grams dark chocolate
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cup cornflour (optional, to thicken)
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salt and pepper
Rich and hearty, this casserole made with red wine and chocolate will warm your cockles this winter. Serves 4
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In a stove-proof casserole dish or large heavy pan with lid, heat olive oil. Add diced venison (in batches if needed) and brown on all sides then remove from pan and set aside
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Add another splash of olive oil, then add onions and saut for 5 minutes until translucent, then add garlic and saut another 1 minute. Add venison back to pan along with the carrots, stir and saut for one minute
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Add rosemary, bay leaves, red wine, tomato paste, chicken stock and chocolate. Season with salt and pepper and stir to combine. Place lid on and cook for 45 minutes
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Remove lid and test venison for seasoning and tenderness; it should break up with a fork. For a thick sauce, add cup cornflour at this stage, making sure to stir in well, dispersing any lumps that form. Turn up heat and cook for another 10 minutes without the lid on, to reduce liquid. Serve atop mashed potato, or with crusty bread, garnished with gremolata
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