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    Makes 12

  • 1 tablespoon Mortimer chocolate powder
  • 500g stewing venison, diced
  • 6 shallots cut in half
  • 100g of mushrooms, sliced
  • 250ml chicken stock
  • 2 tablespoons of vegetable oil
  • 1 heaped teaspoon soft brown sugar
  • 1 dessertspoon of balsamic vinegar
  • Salt and pepper

Method

Heat 1 tablespoon oil in a frying pan and brown the shallots. Place in a casserole dish.

In the pan brown the venison using the other tablespoon of oil. Add the stock, vinegar, sugar, and chocolate powder to the venison and bring to the boil. Pour into the casserole dish, add the mushrooms and season.

Cook in a moderate oven, 140C (120C for a fan oven) for 2 hours.

Serve with jacket potatoes and a green vegetable.

I wanted a warming casserole for a cold evening and the addition of chocolate and balsamic vinegar gives the casserole the depth of flavour I was after.









Venison casserole