There's not mushroom for the venison chocolate

2 servings

Ingredients

Quantity Ingredient
100 grams Plain chocolate
4 Flat mushrooms
100 grams Butter
125 millilitres White wine
200 grams Frozen broad beans
2 Venison steaks; about 300g/10 1/2oz
6 slices Bread
1 small Bunc fresh mint
6 tablespoons Olive oil
1 tablespoon Milk
2 tablespoons Drained blackcurrants in syrup
1 Clove garlic; crushed
1 tablespoon Chopped fresh thyme
1 Lemon; juice of
1 teaspoon Wholegrain mustard
1 Orange; juice of
5 Jam doughnuts; sliced
150 millilitres Double cream
1 Vanilla pod; split
2 Eggs
Salt and pepper

Directions

Preheat oven to 200c/400f/Gas 6 and preheat the grill to high.

1 Place a heatproof bowl over a pan of simmering water, break up the chocolate and place in the bowl to melt.

2 Peel one mushroom and thinly slice. Heat 15g/ 1/2oz butter in a frying pan, add the sliced mushroom and fry gently for a few minutes to soften.

Add the wine, bring to the boil and simmer rapidly until reduced by about half.

3 Cook the beans in a pan of boiling water according to the instructions.

Season the venison steaks.

4 Heat 1 tbsp olive oil in a frying pan and cook the venison for 2-3 minutes on each side, or until cooked to taste.

5 Drain the beans and place in a food processor. Remove the crusts from 2 slices bread and add to the processor with the mint, 2 tbsp olive oil and milk, season and blitz until smooth.

6 Spoon about ⅓ melted chocolate into a bowl, add the blackberries, mix and season. Pour the mixture into the mushrooms and reduced wine and season.

7 Serve the venison with the mash and drizzle over the chocolate sauce and a little olive oil.

8 For the Posh Mushrooms on Toast: Heat 1 tbsp olive oil in an ovenproof frying pan or small roasting pan.

9 Add the remaining mushrooms, gill sides down, garlic and 85g/3oz butter and cook for 2-3 minutes. Add the chopped thyme and transfer the pan to the oven. Cook for 8-10 minutes, or until the mushrooms are tender.

10 Place the remaining bread on a baking sheet and grill both sides until golden. Mix together the lemon juice, mustard and 1 tbsp olive oil. Serve the mushrooms on the toast and drizzle over the dressing.

11 For the Chocolate Fondue: Add the orange juice to the remaining melted chocolate and stir in. Serve the chocolate sauce in a small bowl and use 2 sliced doughnuts to dip.

12 For the Bread and Butter Pudding: Place the remaining doughnuts in the bottom of a shallow ovenproof dish. Heat the cream and vanilla pod in a small pan.

13 Beat the eggs in a bowl, gradually beat in the warm cream and pour the mixture over the doughnuts. Place the dish in the oven and cook for about 18-20 minutes, or until set and golden brown.

Converted by MC_Buster.

NOTES : Chef - Lesley Waters

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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