Spiced braised venison with chilli & chocolate

• vegetable oil↗2 tbsp tbsp
• diced stewing venison1 ½kg kg
• large carrots↗3

  roughly chopped

• onion↗1

  roughly chopped

• cumin seed↗1 tbsp tbsp
• ground coriander↗1 tsp tsp
• large pinch of chilli powder
• small cinnamon stick↗
• red chilli↗1

  whole

• 1 heaped tbsp plain flour tbsp
• red wine↗500ml ml
• beef stock↗300ml ml
• can chopped tomato400g g
• large thyme sprig↗
• bay leaves↗2
• dark chocolate↗50g

  (more than 70% cocoa solids)

Step-by-step instructions

1. 1

   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.

2. 2

   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.