1 tbsp vegetable oil
450g/1lb venison shoulder, trimmed and diced
1 onion, finely chopped
1 red and 1 green pepper, deseeded and chopped
1 celery stick, chopped
8-10 red chillies, chopped (use less if you prefer – this quantity is quite mouth-sizzling)
250g/9oz mushrooms, sliced
1 garlic clove, crushed
1 tbsp tomato purée
150ml/¼pt game or beef stock
125ml/4fl oz red wine
400g can chopped tomatoes
50g/2oz dark chocolate (at least 70% cocoa solids), grated
Heat the oil in a large pan, then add the meat and brown all over. Remove and set aside. In the same pan, sweat the onion, peppers, celery, chillies, mushrooms and garlic over a medium heat for 10 mins.
Add the tomato purée and cook for 10 mins. Add the spices, stock, wine and tomatoes, then bring to the boil. Put the meat back into the pan and sprinkle over the chocolate. give it a good stir, reduce the heat to low, cover and cook for about 1 hr on the hob, or if you prefer in the oven at 180C/fan 160C/gas 4. Serve the chilli with some plain rice and soft flour tortillas.