1. Pre-heat your oven to 150°C
  2. Add a drizzle of olive oil to a large oven safe saucepan on medium heat. Add the venison and cook until browned. Remove from the pan.
  3. Add the shallots and carrots to the pan and cook until brown, then add the garlic and cook for 1-2 minutes.
  4. Return the venison to the pan and add the bay leaves, thyme, parsley, juniper berries and season with salt and pepper.
  5. Add the wine and deglaze the bottom of the pan. Simmer until the wine is reduced by half.
  6. Once reduced stir in the beef stock, then place the pan into the oven for 1- 1.5 hours until the venison is falling apart.
  7. Remove from the oven and strain, reserving the cooking liquid. Remove the venison pieces and shred with a fork.
  8. Cook the pasta following the instructions on the packet.
  9. Place the cooking liquid in a pan on a high heat and reduce until it coats the back of a spoon, then turn to low and add back the shredded venison.
  10. Just before the pasta is ready, add the chocolate to the sauce and remove from the heat.
  11. Stir the pasta and extra parsley through the sauce, and serve.