This delicious comforting meal is a winter must have.
The red wine jus is complemented by dark chocolate, which adds a subtle flavour and an intense velvety richness. It holds its own against the deep colour and rich flavour of the venison.
Prep time: 20 mins | Cook time: 30 mins | Serves: 10
Venison loin
Ingredients10 x 150g Medallions of venison loin |
MethodLightly dust the medallions with the cocoa powder and season with salt and pepper. Heat the oil and butter in a suitable frying pan, sear the venison, until golden brown on all sides. Spoon the oil and butter over the meat while cooking. Remove and allow to rest, keep the pan to make the sauce in. |
Red wine and chocolate jus
Ingredients50g Unsalted butter |
MethodMelt the butter in the pan used for searing the venison, on a medium heat. Remove the sediment from the bottom, with a spatula. Gently fry the vegetables, peppercorns and herbs, until they are softened, but with not too much colour. Whisk in the wine and jelly, reduce by two thirds on a high heat. Add the jus and glace, bring to the boil and simmer until coating consistency is achieved. Remove from the heat and whisk in the chocolate, then the butter. Adjust the seasoning if required, pass through a fine sieve and keep warm. |
Wild mushrooms and caramelised baby onions
Ingredients25ml Vegetable oil |
MethodHeat the oil in a suitable frying pan on a high heat. Quickly fry the mushrooms in batches with the shallots and garlic until golden brown, place to one side. Heat the butter in the same pan on a medium heat, gently caramelise the onions until golden brown and warmed through. Stir in the mushrooms and heat through, finally mix in the parsley. |
To serve
Cook the venison until medium rare and allow to rest, keeping warm.
Arrange the mushroom and onion garnish onto warm plates. Slice the venison against the grain and lay over the garnish, drizzle the sauce partially over the meat, so you can still see the venison.
Serve with your choice of potato, fondant or mashed and fresh seasonal vegetables, such as celeriac puree or honey glazed parsnips.
Recipe courtesy of Essential Cuisine
