See Also: Braised Venison with a Bitter Chocolate Sauce(recipes)
Griddled venison steak with a red wine, chocolate and chilli sauce(recipes)
Venison with cherry sauce(recipes)
Venison Steaks with Blueberry Sauce(recipes)
Venison with Red Wine Sauce and Roast Vegetables(recipes)
Peppered loin of venison with red wine sauce(recipes)
Loin or fillet of venison with a blackcurrant liqueur sauce(recipes)
Smoked venison loin with pickles and Cumberland sauce(recipes)
Evander Preston' s roast saddle of venison with blackjack sauce(recipes)
Chocolate puddings with chilli chocolate sauce(recipes)

Braised Venison with a Bitter Chocolate Sauce (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

over 2 hours

















Ingredients



4 x 250g/9oz pieces of venison shoulder50ml/2fl oz sunflower oilsalt and freshly ground black pepperFor the Marinade:1 bottle 750ml/1¼ pint red wine8 juniper berries, crushed12 black peppercorns, crushed2 bay leaves1 sprig of fresh thyme1 strip of orange peel1 medium carrot, diced1 large onion, peeled and roughly chopped4 garlic cloves, peeled1 celery stick, choppedFor the Sauce:1 tbsp tomato purée350-400ml/12-14fl oz water1 tbsp redcurrant jelly30g/1¼oz bitter chocolate, gratedFor the Garnish (optional):24 chestnuts, prepared and cooked



Method



1. Put the red wine in a pan and boil to reduce by one-third. Allow to cool down to room temperature. Place the venison in a large container and cover with the reduced wine and all the remaining marinade ingredients. Refrigerate and allow to marinate for 24 hours.2. preheat the oven to 110C/225F/Gas¼. Drain the venison and the vegetables and pat them dry. Reserve the wine. In a non-stick pan, heat the sunflower oil until smoking and sear and colour both pieces of venison on all sides to a good deep brown. This operation will take about 10 minutes. Transfer the venison pieces to a cast-iron casserole.3. In the oil remaining in the non-stick pan, colour the vegetables and seasonings lightly, about 5 minutes, then transfer them to the casserole with the venison. Add the tomatopurée to the non-stick pan and cook for 1-2 minutes. Add the reserved red wine from the marinade, and bring to the boil. Pour over the venison, vegetables and seasonings in the casserole, and barely cover with the water. Season lightly with salt. Bring to the boil for 1 minute, skim, then cover with a tight lid. Braise in the preheated oven for 3½ hours.4. Strain the juices into a large saucepan and reduce on full heat to about 300ml/10fl oz. Reduce the heat until the sauce barely simmers, then add the redcurrant jelly. Correct the seasoning and finally, whisk in the grated chocolate.5. Mix the venison and vegetables back into the sauce, and re-heat gently. Add the chestnuts if using. You may serve the venison from the casserole or transfer it to a nice serving dish. Serve to your guests.