Chili-Chocolate Venison Goulash
Now if you are looking for an unusual stew you have found it! Not only are we showcasing the distinctive flavor of venison here but we are also taking inspiration from Mexican cuisine, using both chili and chocolate in the dish, along with coriander, cinnamon and cumin for added south of the border appeal. Tomato sauce, beef stock and red wine are used for a rich sauce.
You will need stewing venison for this because the dish is going to bake in the oven for a while, but feel free to swap the venison for stewing beef or pork if you prefer, since the flavors we are using here will complement either of those. As for the spices, use freshly ground ones wherever possible. The cinnamon stick seems to add a fresher flavor than using ground cinnamon although, at a pinch, that can be used. The fresh red chili also helps infuse the dish with spice, while the chocolate adds a rich, smooth taste and helps balance it out.
This is thick, rich and very tasty. Serve it over pasta, rice or mashed potatoes, as you prefer. We like to serve a simple salad on the side too. You can start to prepare the starch and the salad while the stew is cooling on the countertop for a bit. Let it cool for 15 minutes or so. It will still be very hot but not as piping hot as when it first comes out of the oven, and you do not want anyone to burn their mouth. You can pick out the bay leaves, thyme and chili pepper if you can spot them in the stew, else let people pick them out themselves if not (warn them they are in there first perhaps!)
- 2 tablespoons vegetable oil
- 3 lbs diced stewing venison
- 2 chopped yellow onions
- 1 teaspoon ground coriander
- ⅛ teaspoon chili powder
- Small cinnamon stick
- 1 whole red chili pepper
- 1 tablespoon cumin seed
- 1 tablespoon all-purpose flour
- 2 cups red wine
- 14 oz tomato sauce
- 11 fl oz beef stock
- 2 bay leaves
- Large thyme sprig
- 1½ oz dark chocolate (over 70% cocoa solids is best)
- 6 portions hot cooked pasta, rice or mashed potatoes
- 6 portions corn kernel and lamb's lettuce salad dressed with lime juice and extra-virgin olive oil (or something similar)
- Preheat the oven to 350 degrees F.
- Heat the oil in a flameproof casserole dish on the stove.
- Brown the venison in there in batches.
- Now add the onions and cook them for a few minutes.
- Stir in the coriander, chili powder, cinnamon, chili pepper, and cumin.
- Stir in the flour and cook for 3 minutes.
- Add the wine, tomato sauce and stock, and then the bay leaves and thyme.
- Bring the mixture to a simmer.
- Cover and bake for 1½ hours in the oven then take off the lid and cook for another hour or until the venison is very tender.
- Let the stew cool for 15 minutes then discard the bay leaves, chili pepper and thyme sprig if you can see them in there.
- Stir in the chocolate, and serve over pasta, rice or mashed potatoes.
- Add some salad on the plate as well, to complete the dish.
Few stews and goulashes are as rich as this wonderful chili-chocolate venison goulash, which promises you a taste of Mexico, since that is the cuisine behind this dish’s inspiration. We are using venison along with various spices, dark chocolate and more, and you can expect a thick, rich sauce which is perfect to serve over pasta, rice or mashed potatoes, as you prefer. The venison is browned on the stove and then cooked in the oven in the sauce, which means it is going to turn out falling-apart tender. This is a meal which will simply melt in the mouth.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358211 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52606 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23574 Views)