Braised Venison with Chilli & Chocolate

WH308

Well-Known Member
Taken from Thomasina Miers and Guy Grieve’s “Wild Gourmets” cook book. This is my go to recipe for batch cooking, I then freeze it in two person portions to make a very hearty, warming & speedy meal. Perfect served over a jacked spud or mash.
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People rave on about aenison and chocolate.
Tried it a few years back and myself and the Mrs thought it was terrible.
 
keep hearing about this but never had the cajones to potentially waste vension & give it a go .....will have to just go for it and try.

on another note ...chilli & chocolate..... few years back wife was asked to go to a womans party night at her pals and was a choclate party ...like those avon parties or tupperware type deals where a rep is there pushing their stuff whilst woman drink eat nibbles etc.

wife loves her choclate so came home with some stuff....including a high grade chilli hot choclate product.....

move forward few weeks im out rabbiting / lamping with my brother on bit of a late nighter and its baltic !... clear clea r night with stars out but bittercold....ive got a flask of this stuff so we both have a cup to try around 1am during a brief break.....

f&*k me!!!! was a beautiful choclate drink but after you had some bit of a delay then got the heat !..... wasnt cold after that !.....it was really nice ...but "different"

Paul
 
Dark chocolate is a good balance for chilli. I've been cooking steaks with chilli and chocolate on them, based on a dish I had in Banff. Quite superb
 
Could try a variation of the Mexican mole recipe normally done with chicken.
 
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