Braised Venison Stew in a Red Wine & Bitter Chocolate Sauce

Preheat the oven to 350 degrees (F).

Drizzle a little oil into a large ovenproof Dutch oven and sauté the bacon for 4-5 minutes over a moderate heat until lightly golden. Remove with a slotted spoon and set aside.

Put the chunks of venison in a large bowl or plastic bag with the seasoned flour (4 Tablespoons flour seasoned with 1 teaspoon each salt and pepper) and toss well to coat. Shake off the excess flour. Add a little more oil (if needed) to the Dutch oven and fry the venison in batches over a moderate to high heat, until browned on all sides. Remove from the pot and set aside with the bacon.

Add a final drizzle of oil to the casserole dish and add in the shallots, garlic, and mushrooms. When golden in color, add the carrots, celery and turnips. Sauté the vegetables with the herbs and crushed peppercorns for about 6-8 minutes, stirring frequently. Return the bacon and venison to the Dutch oven and pour in the red wine. Give everything a good stir with a wooden spoon, scraping the bottom of the dish to loosen any sediment. Bring the wine to the boil, then pour in the stock and add some salt and pepper. Return to a boil again and then cover with a lid. Transfer to the oven and cook for 1½ to 2 hours, or until tender.

Remove the casserole from the oven and strain the meat and vegetables through a large sieve or colander set over a saucepan to catch the sauce. Discard the bay leaves and thyme. Place the meat and vegetables back into the dish and cover to keep warm. Take the saucepan off the heat and whisk in the chocolate until it melts and the sauce is smooth. (If it turns grainy, pass it through a fine sieve.) Taste and adjust the seasoning, then pour the sauce over the venison and vegetables and stir well.