Chilli and Chocolate Sauce for Game is a traditional British recipe for a classic (but, sadly, almost completely forgotten) rich port sauce that's flavoured with chocolate and chillies and which should be served as an accompaniment for game or rich meats. The full recipe is presented here and I hope you enjoy this classic British version of: Chilli and Chocolate Sauce for Game.
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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. Subsequently the combination of chillies and chocolate became a classic combination. It's a truly classic mix and goes wonderfully well with rich gamey meats such as venison and wood pigeon.
Ingredients:
drippings from roast venison or other game
2 tbsp flour
60g dark (high cocoa content chocolate)
100m port
1 tsp crushed, dried, piri-piri chillies
salt to taste
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 then season with salt, to taste. Serve immediately with roast or fried game.
You can also use this classic sauce as the base for a venison stew.
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