Braised Venison with Chilli and Chocolate

Transform your comfort food repertoire with this irresistibly rich and flavorful Braised Venison with Chilli and Chocolate. This slow-cooked masterpiece pairs tender venison with a deeply aromatic sauce infused with smoky paprika, a kick of chili flakes, and the bittersweet complexity of dark chocolate. Simmered with dark ale, beef stock, and a medley of vegetables, this dish delivers layers of robust, warming flavors perfect for a cozy dinner. Oven-braised or slow-cooked to perfection, it’s ideal for impressing guests or treating yourself to a gourmet meal. Serve over creamy mashed potatoes or crusty bread for a decadent pairing.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 kg venison shoulder or stewing cuts
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried chili flakes
• 330 ml dark ale or stout
• 500 ml beef stock
• 200 ml passata (tomato puree)
• 2 bay leaves
• 50 g dark chocolate (70% cocoa), chopped
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 160°C (320°F) or set a slow cooker on low if using.

Step 2

Season the venison with salt and pepper on all sides.

Step 3

Heat the olive oil in a large, ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Sear the venison in batches until browned on all sides. Remove and set aside.

Step 4

In the same pot, reduce the heat to medium and add the onion, celery, and carrots. Sauté for 5-7 minutes until softened.

Step 5

Add the minced garlic, smoked paprika, ground cumin, and chili flakes to the pot. Cook for 1-2 minutes until fragrant.

Step 6

Pour in the dark ale or stout, scraping up any browned bits on the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.

Step 7

Add the beef stock, passata, bay leaves, and seared venison back into the pot. Stir to combine.

Step 8

Cover the pot with a lid and transfer it to the preheated oven. Alternatively, transfer the mixture to a slow cooker. Cook for 2.5-3 hours, stirring occasionally, until the venison is tender and falls apart with a fork.

Step 9

After cooking, remove the pot from the oven (or turn off the slow cooker). Stir in the chopped dark chocolate until melted and fully incorporated into the sauce.

Step 10

Adjust seasoning with additional salt and pepper, if needed.

Step 11

Serve the braised venison hot, garnished with freshly chopped parsley, over mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	(2005.8g)

Amount per serving	% Daily Value*
Calories	2293.5

Total Fat 84.0g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 950mg	0%
Sodium 2582.6mg	0%
Total Carbohydrate 50.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 25.6g
Protein 315.4g	0%

Vitamin D 0IU	0%
Calcium 319.7mg	0%
Iron 45.5mg	0%
Potassium 5199.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 56.9%

Carbs: 9.1%