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Casserole of Venison with Chocolate     HT  MC  150mins plus marinating

Serves 4     Hot Meat Game Vegetables Fruit Herbs Alcohol Gluten Wheat Free Eggless

480ml/16 fl.oz. Red Wine
8 Juniper Berries, crushed
12 Black Peppercorns, crushed
2 Bay Leaves, crumbled
4 sprigs of Fresh Thyme
1 strip of orange peel
900g/2lb Venison Shoulder, cut into large cubes
50ml/2fl oz Oil
Salt and Black Pepper
2 Large Carrots, cubed
1 large Onion, chopped
2 Garlic Cloves, peeled
1 tbsp tomato purée
390ml/13fl.oz. Water
1 tbsp Rowan or Redcurrant Jelly
50g/2oz Dark Chocolate (70% Cocoa Solids), grated (check ingredients)


1. Place the wine, juniper Berries, peppercorns, bay leaves, thyme and orange peel and Venison in a bowl, mix well then cover with clingfilm and leave to marinate for 8 -24 hours, turning from time to time.

2. When you are ready to cook the venison (after the marinating time), preheat the oven to 140C, 275F, Gas mark 1. Remove the venison and vegetables from the marinade with a slotted spoon (reserving the marinade) and pat them dry on kitchen paper.

3. Heat the oil in a large frying pan until very hot then add the venison pieces and brown well on all sides. Remove with a slotted spoon and transfer the meat to a casserole dish together with the vegetables,

4. Stir in the tomato purée to the frying pan, cook for 1-2 minutes then add the marinade (with all the bits) and salt and bring to the boil, stirring.

5. Pour the wine mixture over the venison, add enough water to just cover with the water, cover with a tight lid and cook in the oven for 2 hours.

6. Strain the juices from the casserole into a large saucepan, bring to the boil and boil rapidly until reduced to about 300ml/10fl oz. Return the venison, covered, to the oven to keep warm.

7. Reduce the heat to very low then add the rowan or redcurrant jelly, whisking. Adjust the seasoning then whisk in the grated chocolate until melted and well incorporated.

8. Pour the sauce over the venison and mix well and serve immediately.


 More Venison Recipes  |  Cuts of Venison  |  More Savoury Chocolate Recipes


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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