Why You’ll Love This Braised Venison With Chilli and Chocolate Recipe
If you’re looking for a dish that’s both comforting and uniquely flavorful, you’ll love this Braised Venison with Chilli and Chocolate recipe.
The rich, tender venison melts in your mouth, and the combination of chocolate and chilli adds an unexpected depth that elevates the dish. Each bite offers a perfect balance of savory and sweet, making it an impressive centerpiece for any meal.
Plus, the slow-braising process fills your kitchen with a wonderful aroma, inviting everyone to gather around the table.
Trust me, once you try it, you’ll find yourself craving this delightful dish again and again!
Ingredients of Braised Venison With Chilli and Chocolate
When it comes to making Braised Venison with Chilli and Chocolate, the right ingredients can make all the difference. This dish is all about creating layers of flavor, and each ingredient plays an essential role. From the rich, hearty venison to the surprising kick of chilli and the deep sweetness of dark chocolate, every bite tells a story.
It’s a dish that’s sure to impress whether you’re cooking for a cozy family dinner or hosting a gathering with friends. So, let’s gather what we need, shall we?
Ingredients:
- 1 kg diced venison
- Olive oil (for browning)
- 1 medium onion, diced
- 1 carrot, diced
- 2 celery ribs, diced
- 1 parsnip, diced
- 3 garlic cloves, chopped
- 1 dried chili, crumbled
- 250 ml venison stock (or stock made from bouillon cubes)
- 163 ml red wine
- 50 g dark chocolate, chopped
- 1/2 tablespoon red currant jelly
- 325 ml full-bodied red wine
- 2 garlic cloves
- 1 sprig fresh rosemary
- 8 sprigs fresh thyme
- 1 fresh red chile, deseeded and finely chopped
- 2 tablespoons extra virgin olive oil
- 5 juniper berries, crushed
- Salt and pepper
Now, before you dash off to the store, let’s chat about a few considerations for these ingredients. First off, venison can be a bit hard to find, depending on where you live. If you can’t get your hands on it, don’t despair—substituting with beef or lamb can still yield a tasty outcome, though it mightn’t have that wild, rustic charm.
Also, when it comes to the chocolate, go for the darkest you can find. It adds a depth that’s just divine. And if you’re feeling adventurous, why not play with the spices? Maybe throw in a pinch more chilli if you’re feeling spicy or experiment with other herbs you have on hand.
Cooking should be fun, right? So grab your ingredients and get ready for a delicious culinary adventure.
How to Make Braised Venison With Chilli and Chocolate
Alright, let’s plunge into the delightful world of Braised Venison with Chilli and Chocolate. First things first, you’ll want to start a day ahead—yes, I know, waiting can be the hardest part, but trust me, it’s worth it.
Grab 1 kg of diced venison and pop it into a double-layered plastic bag. Add in all the marinade ingredients: 250 ml of venison stock, 163 ml of red wine, a sprig of fresh rosemary, 8 sprigs of fresh thyme, and a couple of crushed juniper berries. Oh, and let’s not forget the excitement booster—a crumbled dried chili and a bit of salt and pepper.
Seal that bag up, give it a good shake, and let it marinate in the fridge for a day. This is the secret to infusing the meat with all those lovely flavors.
When it’s time to cook, preheat your oven to 190°C (that’s gas mark 5 for the old-school cooks out there). Take the venison out of the marinade—set that marinade aside, you’ll need it later.
Heat a casserole over high heat until it’s smoking hot (like, be careful, we don’t want a kitchen fire here). Add a tablespoon of olive oil, and in go the venison cubes, about 6 or 7 at a time. Give them a good browning, just 1–2 minutes on each side. The meat should be nice and caramelized, and trust me, the smell will make your mouth water.
Once browned, set the venison aside and toss in another tablespoon of oil. Sweat down that diced onion for about 5 minutes, then add the diced carrot, celery, and parsnip. Let them cook until they start to caramelize—about 10 minutes should do.
Afterward, add in the chopped garlic and let it mingle for another 5 minutes.
Now, here comes the fun part—return the venison to the pot along with that rich marinade and all the remaining ingredients: 50 g of dark chocolate (the darker, the better, right?), 1/2 tablespoon of red currant jelly, and a fresh red chili, finely chopped.
Bring everything to a gentle simmer, giving it a good stir to melt that chocolate into the sauce. It’s like a culinary hug. Cover the casserole and let it cook in the oven for about 90 minutes.
You’ll want to check it occasionally, not because it’ll run away, but to make sure everything is coming together nicely. When it’s done, the meat should be tender and falling apart, ready to impress anyone lucky enough to be at your table.
Enjoy the process and don’t be afraid to taste along the way—cooking should be as fun as eating the final dish!
Braised Venison With Chilli and Chocolate Substitutions & Variations
While the classic recipe for Braised Venison with Chilli and Chocolate is undeniably delicious, it’s also a great base for experimentation. You can swap venison for beef or lamb if you prefer, and feel free to adjust the spices—add some cumin or smoked paprika for a different kick.
Instead of dark chocolate, try using milk chocolate for a sweeter sauce. You might also substitute the red wine with a robust porter or stout for depth.
Don’t hesitate to mix in different vegetables, like mushrooms or bell peppers, to create your own unique twist on this dish!
What to Serve with Braised Venison With Chilli and Chocolate
Braised venison with chilli and chocolate creates a rich, hearty dish that pairs beautifully with a variety of sides.
I love serving it alongside creamy polenta or buttery mashed potatoes, which soak up that luscious sauce.
Roasted root vegetables, like carrots and parsnips, add a sweet contrast, while a fresh, zesty salad can brighten the meal.
For a touch of elegance, consider a side of sautéed green beans or Brussels sprouts with a sprinkle of toasted almonds.
And if you want to elevate the experience, a crusty bread is perfect for mopping up any remaining sauce.
Enjoy!
Additional Tips & Notes
When cooking braised venison, there are a few key tips that can enhance your dish.
First, marinate the venison for at least 24 hours; it really deepens the flavor.
Don’t rush the browning process; it adds a rich depth to your sauce.
Use high-quality dark chocolate; it’ll elevate the dish.
If you want a bit more heat, feel free to add an extra chili or two.
Finally, let the dish rest after cooking; it allows the flavors to meld beautifully.
Trust me, these small details make a huge difference in creating a memorable meal.
Enjoy your cooking!