Recipe a month....

[curiouswombat]

brutti_ma_buoni said one of her aims this year is to try a new recipe each month from a recipe book she already owns.

Today I joined in and cooked Spiced Braised Venison with Chilli and Chocolate from one of the BBC Good Food Magazines that were my birthday present at the end of 2012.

D-d and I have now eaten (S2C is in bed - he'll get his later), and both agree that this is absolutely gorgeous. Also that it would work just as well with beef if you would prefer.



For 6 portions.

Ingredients;

3Tbs vegetable oil
1.5kg diced stewing venison
1 onion roughly chopped
3 large carrots roughly chopped
1tbspn cumin seeds
1 teaspn ground coriander
large pinch chilli powder*
Small cinnamon stick
1 red chilli, whole*
1 heaped tbspn plain flour
500ml red wine
300ml beef stock
400gm can chopped tomatoes
large sprig thyme
2 bay leaves
2 ox dark chocolate (at least 70% cocoa solids)

* We like chilli - I substituted a dessertspoon of chilli paste.


Method;

1. Heat oven to 180C/160C fan/ gas mark 4.
2. Heat the oil in a large flameproof casserole dish and brown the meat in batches.
3. Add the vegetables to the pan and brown lightly then stir in the spices, chilli, and flour and cook for a few minutes.
4. Pour in the wine, tomatoes and stock, stir, add the herbs and the browned meat, then bring to the simmer.
5. Cover with the lid and put in the oven for 90 minutes, then remove the lid and cook for another hour until the meat is really tender.
6. Remove from the oven, let it cool for 2 or 3 minutes, then stir in the chocolate until it has melted.

Serve with mashed potatoes or rice.


They are very generous portions - there will certainly be plenty for tomorrow. It would be very good with a pastry lid as a pie.

Comments

[bogwitch.livejournal.com]

It looked very promising until the tomatoes.

[curiouswombat.livejournal.com]

There is no sign of them in the finished product, which is why I can give it to S2C and he'll eat it - but obviously not suitable for anyone with an allergy. On the other hand, a bit more carrot and onion for bulk, and a drop more wine or stock, and it would probably work anyway.

[bogwitch.livejournal.com]

Not suitable for phobics though! I question every dark sauce (and a lot of light ones). Yes, I am a nightmare.

[curiouswombat.livejournal.com]

I always just class you as 'highly allergic'.

[bogwitch.livejournal.com]

People take allergics more seriously.

[curiouswombat.livejournal.com]

Yep - so whenever we do Writercon stuff etc. we tell them you're allergic.

[bogwitch.livejournal.com]

I break out in hives and everything!