1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut bite-sized cubes
6 tbsp Olive oil
100g dark chocolate
Place venison in large non-reactive bowl. Mix together leeks, carrots, onion, rosemary , thyme , bay leaves , coriander seeds, red wine and sherry vinegar.
Pour over venison and leave to marinade for 12 hours in fridge.
Remove meat and vegetables separately from marinade. Reserve marinade. Heat 3 tbsp of olive oil in frying pan over medium heat and fry venison for 3-4 minutes.
Heat remaining olive oil in separate pan and fry vegetables lightly for 3-4 minutes. Add meat to vegetables.
Stir in marinade and bring to the boil. Turn down heat and stir in grated chocolate. Season to taste with salt and freshly ground black pepper and cook over low heat for 3 hours.
