Braised Venison with Red Wine and Chocolate
2525 ml Country Range Vegetable Oil
500500 g diced venison (leg or shoulder)
11 ea leek
11 ea carrots
1/41/4 ea celery
11 ea onion
2525 g Country Range 70% Dark Chocolate Drops
11 tsp Country Range Whole Cumin
22 ea Country Range Bay Leaf
11 tsp Country Range Whole Coriander
1/21/2 tsp Country Range Crushed Chillies
1/21/2 tsp Country Range Dried Thyme
2ea 2ea CR Country Range Star Anise
1/21/2 ea Country Range Cinnamon quill
500500 ml Country Range Red Cooking Wine
300300 ml Country Range Chicken Stock
200200 g Country Range Chopped Tomatoes
- 1Pre-heat oven to 160°C.
- 2Heat the oil in a casserole dish and brown the meat in batches.
- 3Add the chopped vegetables and all the spices, red wine, chicken stock, chopped tomatoes.
- 4Bring to the boil, put the lid on and place in the oven. Cook for 2 hours.
- 5Serve with some nice greens.