This Wildberry and Chocolate Venison Casserole is a rich, hearty dish. Combining venison with the sweetness of wildberry jam and the deep flavours of dark chocolate creates a unique and delicious meal. A little chilli adds warmth, and the kumara gives it a twist on the usual potato. Serve with crusty bread and a dollop of sour cream for the ultimate comfort meal.
Ingredients
- 500 g diced venison (rump, silver skin removed)
- 1/2 cup cornflour for dusting
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 cup celery, chopped
- 1 large carrot, chopped
- 3/4 cup red wine
- 1 cup field mushrooms, chopped
- 1 large kumara, cubed
- 1 tbsp wildberry jam
- 4 squares dark chocolate (85%)
- 4 dashes Worcestershire sauce
- 1 tin whole tomatoes
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp chilli flakes (adjust to taste)
- 1 salt & pepper to taste
Instructions
- Prepare the Venison: Coat the diced venison in seasoned cornflour. Heat some oil in a casserole dish on the cooktop and brown the venison for a few minutes on all sides.
- Add Vegetables: Add the diced onion, minced garlic, chopped celery, and carrot to the venison. Fry for 5-10 minutes until soft.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the dish to release any browned bits. Let the wine bubble and reduce slightly.
- Add Remaining Ingredients: Add the kumara, mushrooms, wildberry jam, dark chocolate, Worcestershire sauce, tomatoes, thyme, cumin, chilli flakes, and season with salt and pepper. Stir everything well to combine.
- Cook: Place the lid on the casserole dish and transfer it to a pre-heated oven at 140°C. Bake for 2 hours, stirring once or twice and checking the seasoning as needed.
- Serve: Serve hot with crusty bread and a dollop of sour cream. Enjoy!
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