This easy but delicious casserole was given to us by Steve Pigeon, head chef at the Arundell Arms, Lifton, Devon. The Arundell Arms has been awarded two AA rosettes for 20 years continuously. Steve is one of only 80 Masterchefs of Great Britain.
Venison and Chocolate Casserole
By September 4, 2014Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 20 mins
Easy to buy or larder ingredients and simple to make
- 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.