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Venison stew unlike any you've ever tasted with chocolate added for extra glossiness.
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- PREPARATION TIME 15 MINS
- COOKING TIME 1½ HOURS
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- 2 Packs Diced Red Deer (approx 800g)
- 2-3 tbsp Olive Oil
- 2 Onions (chopped)
- 1 Garlic Clove (chopped)
- 250g Carrots (sliced)
- 50 ml Balsamic Vinegar
- 500 ml Beef stock
- 2 cloves
- 1 Cinnamon stick (approx 5cm)
- 50g Bittersweet Chocolate (roughly chopped)
- 4 stalks Parsley
- Salt & Pepper
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- Bring the meat to room temperature and pat dry with kitchen paper.
- Heat the oil in a large braising pan (one with a lid). Sear the meat in 3 batches until lightly browned, remove and set aside.
- Add the onions, garlic, and carrots to the pan and cook for 2-3 minutes.
- Deglaze the pan with balsamic vinegar. Return the meat and any of the meat juices to the pan and reduce until nearly all liquid has evaporated. Add the stock, cloves and cinnamon. Bring to the boil, then cover with a lid and reduce the heat.
- Simmer on the hob for 60-70 minutes.
- Remove the lid and reduce the sauce until slightly thickened.
- Sprinkle with chocolate and wait 2-3 minutes so that the chocolate melts.
- Stir gently, season with a little salt and pepper, serve the stew on a preheated plate and sprinkle with parsley.
- Serve with herb dumplings or pumpkin potato mash.
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