Jean-Luc Timmel’s Venison Stew with Bitter Chocolate Sauce

Ingredients for 4 people:

• 1 kg venison shoulder (shoulder, haunch, or other tender cuts)
• 3 tablespoons of oil
• 1 onion, chopped
• 2 shallots
• 2 carrots, diced
• 1 leek, sliced
• 1 piece of celeriac (about 1/5), diced
• 2 to 3 tablespoons of flour
• 1 liter of red wine (ideally a robust wine like Bordeaux or Burgundy)
• 2 tablespoons of tomato paste
• 1 bay leaf
• 2 cloves
• 5 juniper berries
• 150 g of bitter chocolate (ideally 70% cocoa)
• Salt, pepper (to taste)
• Optional: 1 pinch of Espelette pepper for a spicy touch

Preparation:

1. Prepare the meat and vegetables:

   • Cut the venison into regular cubes (about 5 cm per side).
   • Dice or slice the vegetables (onions, carrots, leek, celeriac).
   • Marinate the venison chunks in red wine with the juniper berries, thyme, bay leaf, and vegetables (carrots, onion, and shallots cut into pieces) for 12 hours or overnight.

2. Brown the meat:

   • Drain the meat and vegetables.
   • In a large pot, heat the oil and brown the meat in small batches to prevent it from releasing water.
   • Remove the meat pieces and set aside.

3. Brown the vegetables:

   • In the same pot, add the vegetables (onions, carrots, leek, celeriac) and sauté until golden brown.
   • Add the tomato paste and cook for a few minutes to reduce the acidity.

4. Add flour and wine:

   • Return the meat to the pot with the vegetables.
   • Sprinkle with flour and let it brown to make a roux.
   • Deglaze with the red wine, then add water to cover the ingredients.

5. Add the spices:

   • Add the bay leaf, cloves, juniper berries, and Espelette pepper (if desired).
   • Simmer uncovered for about 1.5 hours. Stir regularly and check the meat's tenderness.

6. Strain the sauce and adjust the texture:

   • Once the meat is cooked, remove it and strain the sauce through a sieve to remove the vegetables and spices.
   • If the sauce is too thin, thicken it with beurre manié (equal parts butter and flour).
   • Adjust seasoning with salt and pepper.

7. Incorporate the chocolate:

   • Melt the bitter chocolate in a bain-marie or small saucepan.
   • Stir it into the venison sauce, mixing well until you get a smooth, shiny sauce.
   • Return the meat to the sauce and simmer for another 5 minutes for the flavors to blend.
   • Adjust seasoning with salt and pepper, and simmer a few more minutes for the sauce to thicken.

8. Finishing Touch:

   • Just before serving, add a knob of butter to bind the sauce and create a silky texture.

9. Serving:

   • Serve the venison stew with spätzle, red cabbage with apples and chestnuts, flavored with cinnamon, mashed potatoes, or a sauté of wild mushrooms.
   • For a sweet-salty touch, serve with lingonberries in syrup or sautéed apple slices.

Chef Jean-Luc Timmel’s Tip:

The addition of bitter chocolate in the sauce adds a surprisingly delicate note that complements the rusticity of the venison. Be sure not to over-sweeten the sauce to maintain the balance between the bitterness of the chocolate and the richness of the meat.

A perfect dish for a special occasion or festive meal!