Mon, 1 February 2016
Ingredients:
2 tbls of Flour
1.2kg of diced stewing venison
3 large carrots roughly chopped
1 onion chopped
1tbls Cumin
1tsp ground coriander
1 cinnamon stick
Pinch of chilli powder
1 red chilli
1tbls of flour
500ml red wine
300 ml of beef stock
400g can of chopped tomato
1 bay leaf
1-2 thyme sprigs
50g Dark chocolate
Method:
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.
