Venison Chilli with Dark Chocolate

A rich, warming dish that brings a twist to a classic chilli — perfect for cosy autumn evenings.

Ingredients (serves 4)

• 500g diced venison (shoulder or haunch works well)

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 red pepper, chopped

• 1 red chilli (optional, for heat)

• 2 tsp smoked paprika

• 2 tsp ground cumin

• 400g tin chopped tomatoes

• 400g tin kidney beans, drained

• 200ml beef stock

• 25g dark chocolate (70% cocoa)

• Salt & pepper to taste

• Fresh coriander (to garnish)

Method

1. Heat oil in a heavy pan. Brown the venison in batches, then set aside.

2. Fry onion, garlic, pepper, and chilli until softened. Stir in paprika and cumin.

3. Return venison to the pan. Add tomatoes, beans, and stock.

4. Simmer gently for 1½–2 hours until the venison is tender.

5. Stir in the dark chocolate just before serving for a rich, glossy sauce.

6. Serve with rice or warm crusty bread.

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