Rich chocolate venison casserole
Dark chocolate does not add sweetness; rather, it adds a deep richness and also thickens the sauce. But you must use chocolate with at least 75% cocoa solids, so you get an intense cocoa blast with no sweetness at all.
Sainsbury Magazine, Christmas 1998
2 large onions peel, chop gently fry 10 minutes until softened remove with slotted spoon, set aside     Stir well, bring to simmer, cover tightly. Cook at Gas Mark 2 for 2 hours. Do not open the oven, even for a peek.
5 cloves garlic chop
4 leeks wash, chop
6-8 tablespoons olive oil   oil   Fry in batches over high heat until browned all over, adding more oil if necessary
3 tablespoons flour   toss
2kg venison or beef diced
570ml game or beef stock hot
225ml red wine  
8 sprigs fresh thyme  
salt and pepper  
40g dark chocolate chopped   Remove from oven, stir in chocolate, return to oven 15-20 minutes. Serve piping hot.
Serves 8-10
I found that the meat became dry, perhaps because of the wine.
Serve with baked root vegetables.