Venison with chocolate sauce

2 servings

Ingredients

Quantity Ingredient
1 400 g; (14oz) fillet of
; venison, well
; matured
2 tablespoons Groundnut oil
1 tablespoon Butter
½ Stick celery; finely diced
¼ Carrot; peeled and finely
; diced
¼ Onion; peeled and finely
; diced
4 Juniper berries; crushed
200 millilitres Red wine; (1/3 pint)
100 millilitres Port; (3 1/2fl oz)
200 millilitres Chicken or beef stock; (1/3 pint)
50 grams Bitter chocolate; grated (2oz)
1 large Parsnip; weighing approx
; 200g (7oz), peeled,
; seeded and cut into
; 4cm pieces
100 millilitres Whipping cream; (3 1/2fl oz)
4 tablespoons Butter
100 grams Cranberries cooked for an hour with 100g; (4oz) sugar (4oz)
10 Walnut halves
10 Deep fried parsley or celery leaves

Directions

PARSNIP PUR‚E

TO GARNISH

First make the parnsip pur‚e: Boil the chopped parsnips until totally soft, strain them through a colander and press to remove any excess water. Heat the cream and butter then pur‚e the parsnips with these in a food processor, seson to taste and set aside.

Heat the groundnut oil, season the venison then sear and brown on all sides for 2 minutes. Pour off the oil and add the butter, colour gently for a further 2 minutes not allowing the butter to go past golden brown. Place into the preheated oven for a further 5 minutes then remove the venison from the pan and set aside in a warm place to rest.

Add the diced vegetables to the pan and caramelise for 2-3 minutes, pour the red wine and port into the pan and reduce by ⅔, add the stock and reduce by half then finish with the chocolate, salt and plenty of black pepper.

Carve the venison then serve on top of the parsnip pur‚e with the sauce and garnish around.

Converted by MC_Buster.

Per serving: 726 Calories (kcal); 62g Total Fat; (78% calories from fat); 6g Protein; 33g Carbohydrate; 147mg Cholesterol; 404mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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