Valentine's Braised Venision with Red Wine and Chocolate
Time: 2 hours 20 minutes including prep
Serves 4 Portions
With Valentine's Day just around the corner, it's time for caterers to prepare for their special Valentine's dishes.
This authentic recipe shows utilises Country Range Chocolate Drops to show that chocolate isn’t reserved for just desserts on the big day - our Country Range 70% Dark Chocolate can be used in mains! Why not try this scrumptious Braised Venison with Red Wine and Chocolate to delight your customers on the day of love..!
INGREDIENTS
-
25ml CR Vegetable oil
-
500g Diced Venison (leg or shoulder)
-
1ea Leek
-
1ea Carrots
-
1/4ea Celery
-
1ea Onion
-
25g CR 70% Dark Chocolate
-
1tsp CR Cumin seeds
-
2ea Bay leaf
-
1tsp CR Coriander seeds
-
1/2tsp CR Chilli flakes
-
1/2tsp CR Thyme
-
2ea CR Star Anise
-
1/2ea Cinnamon quill
-
500ml CR Red cooking wine
-
300ml CR Chicken Stock
-
200g CR Chopped tomato
METHOD
- Pre-heat oven at 160C
- Heat the oil in a casserole dish and brown the meat in batches
- Add the chopped vegetables and all the spices, red wine, chicken stock, chopped tomatoes
- Bring to the boil, put the lid on and place in the oven. Cook for 2 hours
- Add the chocolate and stir until it is fully melted.
- Serve with some nice greens
