Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 35

This may seem an unusual combination but there is a rich tradition of using chocolate in savoury dishes. I first tasted the marriage of chocolate and venison at a Slow Food market in Kenmare, where the legendary chef, Dave Gumbelton, had a stall with Enrico Fantastia (a Venetian wine merchant and also a great chef). Dave had a huge pot of this stew, and the flavour was incredible!

Dave was one of the most passionate and talented chefs. Sadly, he passed away in 2004, but his passion, kindness and glorious food will be remembered forever by anyone who ever had the pleasure of meeting him.

Serves 4

2 tbsp olive oil

100g (3½ oz) smoked streaky bacon or pancetta, diced

150g (5oz) shallots, left whole

500g (1lb 2 oz) diced venison or venison shin

3 tbsp unsweetened cocoa powder

1 tbsp smoked paprika

6 garlic cloves, crushed

250ml (9fl oz) red wine

750ml (24fl oz) chicken or beef stock

salt and freshly ground black pepper

Place a casserole dish over a medium heat and add the olive oil. When the oil begins to smoke, add the bacon or pancetta and cook until golden. Then add the shallots and leave to caramelise. Remove the shallots and bacon or pancetta from the casserole and set aside.

Add the venison and brown on all sides over a high heat, then stir in the cocoa powder, paprika and garlic. Cook for 1–2 minutes, remove and then deglaze the dish by adding the red wine to the casserole dish over a high heat and stirring all the juices and food bites into the wine. Cook until reduced to two-thirds of its original volume and then add all the ingredients back to the casserole dish.

Pour the stock into the casserole and bring to a simmer. Then cover the casserole with a lid and bake in a preheated oven at 150°C, 300°F, Gas Mark 2 for 1–1½ hours. Check the seasoning and serve hot with whipped potato or even just some good-quality bread.