Toss the meat in the seasoned flour and brown it in the olive oil. Put it in a heavy ovenproof casserole.
Fry the onions until brown, and pour the stock over them. Bubble until it is slightly reduced, scraping up any bits stuck to the pan. Add the wine vinegar, raisins or sultanas, nuts and chocolate. Stir until the chocolate has melted, and pour over the meat.
Cook in a low oven at 170°C/325°F/gas mark 3 for about an hour or so until the meat is tender. Season to taste.
Braised red cabbage is delicious with game, and so too are sliced Jerusalem artichokes or celeriac, baked in the oven in a little stock.
© 2000 Frances Bissell. All rights reserved.