Braised Red Deer Stew with Chocolate and Cinnamon

by Stefan Kolsch

Serve with herb dumplings or pumpkin potato mash.
SERVINGS    
 
4
PREPARATION TIME
15 MINS
COOKING TIME
1½ HOURS

Ingredients

2 Packs Diced Red Deer (approx 800g)
2-3 tbsp Olive Oil
2 Onions (chopped)
1 Garlic Clove (chopped)
250g Carrots (sliced)
50 ml Balsamic Vinegar
500 ml Beef stock
2 cloves
1 Cinnamon stick (approx 5cm)
50g Bittersweet Chocolate (roughly chopped)
4 stalks Parsley
Salt & Pepper

Braised Red Deer Stew with Chocolate and Cinnamon

Instructions

Bring the meat to room temperature and pat dry with kitchen paper. Heat the oil in a large braising pan (one with a lid). Sear the meat in 3 batches until lightly browned, remove and set aside.

Add the onions, garlic, and carrots to the pan and cook for 2-3 minutes. Deglaze the pan with balsamic vinegar. Return the meat and any of the meat juices to the pan and reduce until nearly all liquid has evaporated.

Add the stock, cloves and cinnamon. Bring to the boil, then cover with a lid and reduce the heat. Simmer on the hob for 60-70 minutes. Remove the lid and reduce the sauce until slightly thickened. Sprinkle with chocolate and wait 2-3 minutes so that the chocolate melts. Stir gently, season with a little salt and pepper, serve the stew on a preheated plate and sprinkle with parsley.

Serve with herb dumplings or pumpkin potato mash.

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Rate this recipe

Braised Red Deer Stew with Chocolate and Cinnamon
Overall Rating
  
4
Delicious!
   5
This dish is quick to prepare and you just need to give it the occasion stir whilst it's simmering away. I expect this would be easy in a slow cooker as well. Ideal on a cold day. The flavours work well (especially the chocolate!) and are not overpowering and the meat is very tender. I've served it with vegetables & roast potatoes. Definitely a 5* receipe!
By NoIdeer - 2nd May 2012
Interesting, but alter to taste
   3
Easy enough to cook. The chocolate seems to thicken up the sauce quite a bit though, so don't reduce too much before adding it. Also, take it easy to taste .. I found 50g to be too much (it was really tasty before the chocolate!).

The diced red deer was a little on the chewy side, even after stewing - not my favourite cut. Some pieces almost taste a little like liver (as with beef and lamb of a certain cut), if you know what I mean. Some people love it, but not my ideal cup of tea!
By Al - 1st Oct 2012
Mind the measures, not a bad recipe overall ..
   3
Easy enough to cook. The chocolate seems to thicken up the sauce quite a bit though, so don't reduce too much before adding it. Also, take it easy to taste .. I found 50g to be too much (it was really tasty before the chocolate!).

The diced red deer was a little on the chewy side, even after stewing - not my favourite cut. Some pieces almost taste a little like liver (as with beef and lamb of a certain cut), if you know what I mean. Some people love it, but not my ideal cup of tea!
By Al - 1st Oct 2012

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