Braised Venison with a Chocolate Sauce Recipe | Venison Stew

Ingredients

• 4 x 250g (9oz) pieces of venison shoulder
• 50ml (2fl oz) sunflower oil
• Sea salt and freshly ground black pepper
• 1 bottle (750 ml/ 1¼ pints) red wine
• 8 juniper berries, crushed
• 12 black peppercorns, crushed
• 2 bay leaves
• 1 fresh thyme sprig
• 1 strip of orange peel
• 1 medium carrot, diced
• 1 large onion, chopped
• 4 garlic cloves, peeled
• 1 celery stick, chopped
• 1 tbsp tomato purée
• 350–400ml (12–14fl oz) water
• 1 tbsp redcurrant jelly
• 30g (1¼oz) dark chocolate, grated