Chilli and Chocolate Sauce for Game

I know that the combination of chilli and chocolate sounds odd, particularly if it's being accompanied by meat. But this mix of the two ingredients goes back to the Aztec civilization of Mesoamerica. It was later adopted by the Sicilians. It's a truly classic mix and goes wonderfully well with rich gamey meats such as venison and wood pigeon. This variant is basically a very rich gravy made from port, game drippings, chocolate and chillies.

Ingredients

drippings from roast venison or other roast or fried game
2 tbsp flour
60g dark (high coacoa content chocolate)
100m port
1 tsp crushed, dried, piri-piri chillies

Method:

Add the drippings to a saucepan and heat through. Once hot add the flour and form a roux. Continue cooking until the flour cooks and begins to darken then add about 60ml cold water. Mix in with a whisk until the mixture becomes smooth. Allow to heat to simmering point then add an additional 300ml water and the port.

Add the crushed chillies and bring to a simmer. Cook very gently (do not allow to boil) for about 20 minutes so that the sauce thickens and the chillies soften. Add the chocolate and allow to incorporate into the sauce. Serve immediately with roast or fried game.

About the Author

Dyfed Lloyd-Evans is the founder of the Celtnet Recipes site. As well as collecting and publishing recipes from all over the globe he also writes and publishes recipe eBooks, proceeds from which go to aiding Liberian refugees displaced by civil war and living in Dakar, Senegal.