An unusual “chilli” based (rather loosely) on a Tom Kerridge recipe, where the heat comes from crushed black pepper corns, rather than chillies.
Toast 2 tsp cumin seeds, 2 tsp black pepper corns and 2 tsp coriander seeds until fragrant, cool and crush coarsely. The easiest way to do this
is to put the spices into a polythene bag and smash them with a meat mallet. Coat stewing venison with seasoned flour and fry in hot oil to brown
all over. Remove from the pan and put into a deep casserole dish. Fry chopped onions, chopped carrots and chopped celery until starting to soften,
and tip these into the casserole with the venison. Stir in the crushed spices, together with 50 ml red wine and 100 ml beef stock. Bring to a boil,
cover and put into a 150°C oven for 2 hours. Take out of the oven, then add in 50 g dark chocolate, broken into small pieces, and drained tinned
red kidney beans (not the sort in chilli sauce!). Stir until the chocolate has melted, then cover and put back into the oven for another 30 minutes.
Serve with rice, garnished with chopped coriander.