Venison Chilli

Venison is a delight to cook with but not always readily available so when I saw some on offer this week I wasted no time in adding it to my basket. I chose to make a chilli with it, cooked slowly in the oven, it was melt in the mouth delicious.

Venison Chilli

Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course
Servings 2


  • 500 g diced venison
  • 1 tablespoon of olive oil
  • 2 onions, diced
  • 2 garlic cloves, finely chopped
  • 1 red chill,i finely chopped
  • 2 carrots, halved lengthwise and sliced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 tin chopped tomatoes
  • 250 ml red wine
  • 250 ml beef stock
  • 50 g of dark chocolate I used 100% cocoa but anything above 70% will do.


  • In a heavy based casserole dish heat the oil and cook the onions for around 8 minutes over a medium heat.
  • Add the garlic cloves and chilli and cook for a minute more.
  • Add the carrots and cook until just starting to soften.
  • Add the coriander, cumin, cinnamon and cayenne pepper, stir well and cook until fragrant, about a minute.
  • Add the venison and brown.
  • Add the chopped tomatoes, wine and stock.
  • Turn up the heat and bring to a simmer while stirring.
  • Pop into the oven at 140C for 2/12 to 3 hours.
  • Remove from the oven, stir in the chocolate and serve immediately with rice if you like.
Keyword Chilli, Gluten free
Cooking For John