Venison and chocolate casserole

Venison and chocolate casserole

Easy to buy or larder ingredients and simple to make
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Venison
Servings 4


  • 500 grams venison haunch diced
  • 50 grams bacon lardons
  • 2 tsp flour
  • 6 tsp olive oil
  • 3 banana shallots peeled and chopped
  • 4 cloves garlic peeled and crushed
  • 4 carrots peeled and cut in half
  • 1 stick of celery finely chopped
  • 3 flat mushrooms roughly chopped
  • 1 tbsp thyme chopped
  • 1 tbsp rosemary chopped
  • 700 ml red wine
  • 500 ml beef stock
  • 30 grams good quality dark chocolate
  • 40 grams butter
  • 2 tbsp red currant jelly
  • salt and pepper


  • Pre-heat oven to 160c Gas mark 2.
    Pour half the olive oil into a oven proof dish, gently warm, add the bacon lardons, cook for 4 minutes and remove from the heat.
  • Put the diced venison and flour into a bowl and toss well; once coated shake off any excess flour, then place the oven proof dish back on the heat and brown the venison in the pan.
  • Add the rest of the oil, garlic, shallots and celery and cook for 1-2 minutes, then add the carrots, mushrooms and herbs; cook for 15 minutes, add the wine and bring to the boil
  • Add the beef stock, season with the salt and pepper, place the lid on the top and cook for 1 3/4 to 2 hours in the oven until the meat is tender.
  • Remove from the oven and strain the meat and vegetables using a sieve, keeping the liquid.
  • Put the liquid back in the pan and bring to the boil on the hob; whisk in the redcurrant jelly, butter and chocolate, then pour over the venison and vegetables and stir well.
Keyword Venison