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Preheat the oven to 140°C/275°F/gas mark 1.
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Heat a glug of oil in a large, heavy-based flameproof casserole dish over a high heat. Sear the diced venison, in batches to avoid overcrowding the pan, for a few minutes until well coloured on all sides. Remove with a slotted spoon and set aside in a bowl.
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Once all the meat is browned, lower the heat, add the carrots to the pan and sauté until they have taken on plenty of colour. Now add the celery, onion and bouquet garni and fry for a few minutes. Add the garlic and cook for another minute or two.
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Return the meat to the casserole, pour in the stock and bring to the boil. Put the lid on and transfer to the oven. Braise for 3 hours until the meat is succulent and deliciously tender.
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Remove the meat from the oven and let cool slightly. Place a colander over a bowl. Tip the venison braise into the colander to strain off the stock. Reserve the stock and separate the meat from the vegetables. Transfer the meat to a bowl and set aside. Discard the vegetables and bouquet garni.
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For the chilli, place a small frying pan over a medium heat and add the cumin and coriander seeds. Toast for 2 to 3 minutes, shaking the pan, until fragrant. Let cool slightly, then grind to a powder using an electric spice grinder or pestle and mortar. Tip into a bowl and mix in the chilli powder and black pepper.
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Heat a large, non-stick frying pan over a medium heat. Add the minced venison and dry-fry for about 20 to 25 minutes, stirring frequently, until the mince is nicely browned and has a tasty, nutty flavour. It should be very crispy. Drain the mince in a colander to remove any excess fat and set aside.
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While the mince is cooking, heat a dash of oil in a large, deep, non-stick sauté pan over a medium heat and fry the onions and garlic for 8 to 10 minutes until softened. Stir in the ground spices and cook for 2 to 3 minutes to release their flavour. Stir in the cooked mince and salami or chorizo. Cook for 2 to 3 minutes then pour in the reserved stock from the braised haunch. Add the kidney beans, give it a stir and bring to the boil. Lower the heat to a simmer and reduce the sauce until it’s thick and stew-like, about 20 minutes.
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Stir in the venison haunch and heat through for 5 minutes. Pour in the red wine, bring to the boil and add the lime zest. Lower the heat, season to taste and warm for a few minutes. Remove from the heat and stir in the chocolate.
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Serve the venison chilli on warmed plates, with a dollop of crème fraîche and a little more chocolate grated over the top.
