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Venison stew

Stéphane Gassot from Chalet Slaves
Dark chocolate adds a special touch to Stephané Gassot's slow cooked venison stew

Venison stew

Method

1. Place the venison in a large non-reactive bowl. Mix together the leeks, carrots, onion, rosemary, thyme, bay leaves, coriander seeds, red wine and sherry vinegar.

2. Pour over the venison and leave to marinade for 12 hours in the fridge.

3. Remove the meat and vegetables separately from the marinade using a slotted spoon and reserve the marinade. Heat 3 tablespoons of the olive oil in a frying pan over a medium heat and fry the venison for 3-4 minutes, until nicely browned all over.

4. Heat the remaining olive oil in a separate pan and fry the vegetables lightly for 3-4 minutes. Add the meat to the vegetables.

5. Stir in the marinade and bring to the boil. Turn down the heat and stir in the grated chocolate. Season to taste with salt and freshly ground black pepper and cook over a low heat for 3 hours. Serve immediately.

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Serves: 4

Prep: 20 min, plus 12 hrs marinating
Cook: 3 hrs 10 min

Ingredients
1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp Coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut into bite-sized cubes
6 tbsp Olive oil
100g dark chocolate