Venison Stew in Red Wine and Chocolate Sauce

Main Dishes
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Ingredients for 10 portions
  • 300 g QimiQ Sauce Base
  • 80 ml Vegetable oil
  • 1.8 kg Venison, coarse
  • Salt
  • Black pepper
  • 250 g Onion(s), finely diced
  • 15 g Garlic, minced
  • 200 g Celeriac, diced
  • 160 g Apple(s), diced
  • 90 g Tomato paste
  • 400 ml Red wine
  • 2.5 ml Game stock
  • 140 g Cranberry jam
  • Juniper berries
  • Bay leaf
  • Pimento spice
  • 4 g Orange zest
  • 2 Stick of cinnamon
  • 140 g Dark chocolate (40-60 % cocoa), minced
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. Add the meat.
5.
Refine with the QimiQ Sauce Base. Stir in the chocolate and stir until melted. Season to taste.