Loin of Venison with Game and Chocolate Sauce
Sunday, June 3, 2007
This receipe was recently seen in the March Edition of the Independent Weekend Newspaper supplement. As part of their series on the Global Kitchen (Northern Europe).
Serves 4
- 650g trimmed venison loin, plus saddle bones and trimmings
- freshly ground sea salt and pepper
- 1 tablespoon sunflower oil
- 25g butter
- braised red cabbage to serve
- 4 portions of Dauphinoise potatoes, to serve
Game sauceRib bones, chopped, and meaty trimmings
25g butter
4 shallots, finely sliced
50g button mushrooms, thinly slice
1 bay leaf
1 thyme sprig
6 white peppercorns, crushed
quarter bottle red wine
850ml chicken and beef stock
1 teaspoon arrowroot
1 tablespoon bitter chocolate, grated
Preheat over to 230oC/450oF/Gas 8.
For the sauce:Roast the bones in oven for 20 minutes, until browned.
Drain off any fat and put bones to one side.
Heat saucepan and add butter and meat trimmings, fry until browned.
Add shallots, mushrooms, bay leaf, thyme and peppercorns, fry everything until golden.
Add red wind and reduce until nearly gone.
Add bones, stock and a little water to ensure bones are covered.
Simmer for an hour.
Strain and and allow to stand.
Spoon off fat, put stock into clean pot and reduce until flavoured.
Thicken with arrowroot.
You should be left with about 300 ml of sauce.
When you are nearly ready to serve, season the loin.
Add sunflower oil and butter to hot frying pan, then loins and lightly fry each side for 3 – 4 minutes.
Remove pan to a warm place to relax meat for about 10 minutes.
Warm four spoonfuls of braised red cabbage in saucepan.
Reheat sauce.
Pour any juices from relaxing meat into cabbage and reheat meat in hot oven.
Place a spoonful of cabbage on four warmed plates, putting potatoes alongside.
Carve meat into 24 slices and lay six slices on each pile of cabbage.
Add grated chocolate to heated sauce and whisk. Spoon over meat.
Editor's comment....Bitter chocolate! 70% or 73% AND 88% all available from General Store.
Happy Eating
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