Ingredients:
- 250 ml venison stock (or stock made from bouillon cubes)
- 325 ml full-bodied red wine
- 2 garlic cloves
- 1 fresh red chile , deseeded and finely chopped
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.17 Kcal (2056 kJ) | ||
| Calories from fat | 169.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.83g | 29% | |
|---|---|---|---|
| Cholesterol | 46mg | 15% | |
| Sodium | 43.23mg | 2% | |
| Potassium | 311.46mg | 7% | |
| Total Carbs | 16.35g | 5% | |
| Sugars | 10.11g | 40% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 56.61g | 113% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 8.6mg | 48% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 125.64 Kcal (526 kJ) | ||
| Calories from fat | 43.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 29% | |
|---|---|---|---|
| Cholesterol | 11.77mg | 15% | |
| Sodium | 11.06mg | 2% | |
| Potassium | 79.67mg | 7% | |
| Total Carbs | 4.18g | 5% | |
| Sugars | 2.59g | 40% | |
| Dietary Fiber | 0.68g | 11% | |
| Protein | 14.48g | 113% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 2.2mg | 48% | |
| Calcium | 15.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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