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Stillaguamish Molé
from the kitchen of Sharmagne Leland-St. John

Marinade:
2 cups red wine
1/2 cup red wine vinegar
1 large bay leaf
2-3 sprigs fresh thyme
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 carrot, chopped
1 onion, chopped
1 celery stock, chopped

3 pounds venison, cut into 2-inch cubes *
4 tablespoons olive oil
1 onion, finely chopped
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon nutmeg
A dash of mace
1 teaspoon chili pepper
Salt, to taste
2 ounces good quality bittersweet chocolate
2 tablespoons pine nuts
3 ounces dried prunes, pitted and sliced into halves
Zest of one orange
1 tablespoon raisins

Begin preparation 2 days ahead of time.

Bring the marinade to a boil and let cool.
Cover the meat and let it sit in the marinade
for 48 hours.

Remove the meat from the marinade. Strain
reserving the vegetables. Sauté the second
onion in olive oil until golden. Add the vegetables
from the marinade, reserving the liquid. Cook over
low heat for 5 minutes. Add the meat and sear
lightly, add the strained marinade liquid. Spices, salt
and cook until the meat is tender, stirring occasionally.
Add vegetable broth if needed.

When the meat is tender add the prunes, chocolate,
orange zest, and pine nuts.

*If venison is unavailable you may substitute pork shoulder
and marinate for 24 hours.

 

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