Braised Venison with Chilli and Chocolate
Transform your comfort food repertoire with this irresistibly rich and flavorful Braised Venison with Chilli and Chocolate. This slow-cooked masterpiece pairs tender venison with a deeply aromatic sauce infused with smoky paprika, a kick of chili flakes, and the bittersweet complexity of dark chocolate. Simmered with dark ale, beef stock, and a medley of vegetables, this dish delivers layers of robust, warming flavors perfect for a cozy dinner. Oven-braised or slow-cooked to perfection, it’s ideal for impressing guests or treating yourself to a gourmet meal. Serve over creamy mashed potatoes or crusty bread for a decadent pairing.
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Recipe Information
Ingredients
- 1 kg venison shoulder or stewing cuts
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried chili flakes
- 330 ml dark ale or stout
- 500 ml beef stock
- 200 ml passata (tomato puree)
- 2 bay leaves
- 50 g dark chocolate (70% cocoa), chopped
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 160°C (320°F) or set a slow cooker on low if using.
Season the venison with salt and pepper on all sides.
Heat the olive oil in a large, ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Sear the venison in batches until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the onion, celery, and carrots. Sauté for 5-7 minutes until softened.
Add the minced garlic, smoked paprika, ground cumin, and chili flakes to the pot. Cook for 1-2 minutes until fragrant.
Pour in the dark ale or stout, scraping up any browned bits on the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
Add the beef stock, passata, bay leaves, and seared venison back into the pot. Stir to combine.
Cover the pot with a lid and transfer it to the preheated oven. Alternatively, transfer the mixture to a slow cooker. Cook for 2.5-3 hours, stirring occasionally, until the venison is tender and falls apart with a fork.
After cooking, remove the pot from the oven (or turn off the slow cooker). Stir in the chopped dark chocolate until melted and fully incorporated into the sauce.
Adjust seasoning with additional salt and pepper, if needed.
Serve the braised venison hot, garnished with freshly chopped parsley, over mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
