Dark Chocolate Venison Stew

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Dark Chocolate Venison Stew

Try our delicious Paleo dark chocolate venison stew recipe. Tender venison cubes in a rich, flavorful sauce. Perfect for a hearty, healthy meal.

Course Main Course, Main Dish, Stew

Cuisine American

Keyword dark chocolate venison stew, Venison stew

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 831kcal

Cost $15

Equipment

Ingredients

3 tablespoon cooking fat beef tallow, lard, or bacon grease
½ lb bacon chopped
2 ½ lbs venison leg or shoulder meat, cut into large cubes
2 onions roughly chopped
2 garlic cloves minced
2 carrots roughly chopped
2 celery sticks chopped
1 small rutabaga peeled and roughly chopped
A few sprigs of fresh thyme
2 bay leaves
½ cup red wine
2 cups beef or venison stock
2 teaspoon raspberry vinegar optional
3 tablespoon grated dark chocolate 70% cocoa solids or more
Sea salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 350°F (177°C).
In an oven-proof casserole, heat some cooking fat and fry the bacon until slightly browned (around 5 minutes on medium heat). Set aside the bacon.
3 tablespoon cooking fat, ½ lb bacon
Cut the venison leg or shoulder meat into large cubes. Add more cooking fat to the casserole and brown the venison cubes on all sides. Set aside the browned venison cubes with the bacon.
2 ½ lbs venison
Add more cooking fat to the casserole and sauté the onions, garlic, celery, carrots, bay leaves, thyme sprigs, and rutabaga until soft (approximately 7 minutes).
2 onions, 2 garlic cloves, 2 carrots, 2 celery sticks, 1 small rutabaga, A few sprigs of fresh thyme, 2 bay leaves
Return the bacon and venison cubes to the casserole. Pour in red wine and bring it to a boil, scraping off any browned bits stuck at the bottom.
½ cup red wine
Pour in 2 cups of beef or venison stock. Season with 1 teaspoon of sea salt and freshly ground black pepper. Bring to a boil again.
2 cups beef or venison stock, 2 teaspoon raspberry vinegar, Sea salt and freshly ground black pepper to taste
Cover the casserole and bake in the oven for 1 ½ to 2 hours until the meat becomes tender.
Remove the casserole from the oven, discard the bay leaves and thyme sprigs. Add raspberry vinegar (optional) and 3 tablespoons of grated dark chocolate (70% cocoa solids or more). Mix well and adjust the seasoning with more sea salt or black pepper according to your taste.
3 tablespoon grated dark chocolate

Notes

This stew is perfect for a tougher cut of venison such as the leg or shoulder, but you can use any cut you have available.
Check with your local butcher for fresh venison if you do not have a supplier already.
Add different vegetables to the stew if desired.

Nutrition