IN THE
KITCHEN
Braised Red Deer Stew with
Chocolate and Cinnamon
by Stefan Kölsch at Donald Russell
We found this recipe on the Donald
Russell website, and cooked it at home. It
is rich and tasty with more than a hint of
dark chocolate. We publish the recipe with
their permission.
Preparation time: 15 minutes.
Cooking time: 1½ hours.
Ingredients
2 Packs Diced Red Deer (approx 800g)
2-3 tbsp Olive Oil
2 Onions (chopped)
1 Garlic Clove (chopped)
250g Carrots (sliced)
50ml Balsamic Vinegar
500ml Beef stock
50g Bittersweet Chocolate (roughly
chopped)
2 cloves
1 Cinnamon stick (approx 5cm)
4 stalks Parsley
Salt & Pepper
Preparation method
Bring the meat to room temperature and
pat dry with kitchen paper. Heat the oil in a
large braising pan (one with a lid). Sear the
meat in 3 batches until lightly browned,
remove and set aside.
pan with balsamic vinegar. Return the
meat and any of the meat juices to the pan
and reduce until nearly all liquid has
evaporated.
Add the stock, cloves and cinnamon. Bring
to the boil, then cover with a lid and reduce
the heat. Simmer on the hob for 60-70
minutes. Remove the lid and reduce the
sauce until slightly thickened. Sprinkle with
chocolate and wait 2-3 minutes so that the
chocolate melts. Stir gently, season with a
little salt and pepper, serve the stew on a
preheated plate and sprinkle with parsley.
Serve with herb dumplings or pumpkin
potato mash.
Note: If ordering from Donald Russell,
meat comes frozen and should be
defrosted overnight.
Donald Russell Limited, Units 4-7, Harlow
Business Centre, Inverurie AB51 4FR
Phone: 01467 629666
Website: www.donaldrussell.co.uk
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Add the onions, garlic, and carrots to the
pan and cook for 2-3 minutes. Deglaze the
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