Hello Cooking People,
I'm hoping you all might be able to assist me in determining how to fix my stew. Technically, it's an open faced raviole recipe, but I'm going to call it what it is: stew.
To sum up the recipe:
I've made this recipe before, though I don't recall what meat I used (recipe calls for 2lb venison ... I would have used beef, veal, or lamb). I overdid the chocolate slightly because I misread the chocolate package ... calls for 90g, recommending around 50% cacao. Previous editions of this recipe have turned out fine.
The stew is bitter. To be more accurate, the broth when tasted by itself is fine, but upon tasting the meat, the stew is bitter.
How do I fix it?
I have a pretty well-stocked pantry.