Spiced braised venison with chilli & chocolate
Spiced braised venison with chilli & chocolate could be just the dairy free recipe you've been looking for. One portion of this dish contains about 61g of protein, 15g of fat, and a total of 520 calories. This recipe serves 6. For $13.07 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. A few people made this recipe, and 11 would say it hit the spot. It works well as a pricey beverage for The Super Bowl. This recipe is typical of American cuisine. A mixture of chilli powder, onion, dark chocolate, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 2 hours and 55 minutes. With a spoonacular score of 86%, this dish is outstanding. Similar recipes include Beer Braised Venison Roast, Wine-Braised Venison Neck, and Milk Braised Venison Roast.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 170 minutes
Ingredients:
2 bay leaves
300ml beef stock
400g can chopped tomatoes
3 large carrots, roughly chopped
large pinch of chilli powder
small cinnamon stick
1 tbsp cumin seed
50g dark chocolate (more than 70% cocoa solids)
1 tsp ground coriander
1 onion, roughly chopped
1 tbsp plain flour
1 red chilli, whole
500ml red wine
large thyme sprig
2 tbsp vegetable oil
1½ kg diced stewing venison
Equipment:
oven
casserole dish
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Heat the oil in a large flameproof casserole dish and brown the meat in batches.
3. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins.
4. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender.
5. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.
Nutrition Information:
covered percent of daily need
