Venison Stew in Red Wine and Chocolate Sauce

Main Dishes
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Ingredients for 4 portions
  • 75 g QimiQ Cream Base
  • 25 ml Vegetable oil
  • 600 g Venison, coarse
  • Salt
  • Black pepper
  • 100 g Onion(s), finely diced
  • 5 g Garlic, chopped
  • 80 g Celeriac, diced
  • 80 g Apple(s), diced
  • 20 g Tomato paste
  • 100 ml Red wine
  • 600 ml Game stock
  • 50 g Cranberry jam
  • Juniper berries
  • Bay leaf
  • Pimento spice
  • 1 tsp Orange zest
  • 1 pinch(es) Cinnamon
  • 70 g Dark chocolate (40-60 % cocoa), chopped
Method
1.
Season the meat with salt and pepper, fry in hot oil and remove from the pan.
2.
Fry the onion, garlic, celeriac and apples in the meat juice. Add the tomato puree and fry for a few minutes.
3.
Douse with the red wine. Add the stock, meat, jam and seasoning and continue to cook until tender.
4.
Remove the meat. Strain the sauce and bring to the boil briefly. Add the meat.
5.
Refine with the QimiQ Sauce Base. Add the chocolate and stir until melted. Season to taste and serve.