BRAISED VENISON WITH CHILLI AND CHOCOLATE

Steps:

• Preheat an oven to 190°C/gas 5).
• Cut the venison into 2.5cm cubes, removing large bits of fat or gristle. Put these into a double-layered plastic bag, along with all the marinade ingredients. Set aside for a day in the fridge, turning every so often so that all of the meat comes into contact with the marinade.
• When you are ready to cook, remove the venison from the marinade, setting the marinade aside for later.
• Heat a large casserole over a high heat until it is smoking hot. Pour in a tablespoon of olive oil and when it is very hot add the venison cubes, 6 or 7 at a time, so that you are not overcrowding the pan and thus bringing down the temperature of the oil.
• Brown the meat on all sides for 1-2 minutes, letting the pan get hot again between each batch and adding more oil if necessary.
• When the meat is all browned, set it aside while you brown the vegetables.
• Add a tablespoon of oil to the casserole and sweat the onions for 5 minutes before adding the carrots, celery and parsnips. Cook for a further 10 minutes, allowing the vegetables to start caramelising without letting them burn. Add the garlic and cook for another 5 minutes.
• Return the venison to the casserole, along with the reserved marinade and the rest of the ingredients. Bring up to a gentle simmer, stirring to melt the chocolate into the sauce. Cook in the preheated oven for about 90 minutes or until the meat is tender and falling apart.