Venison medallion with red wine & chocolate sauce

Two black plates of steak slices on white mash and greens on black table with a pot of chocolate sauce.
The lean and tender venison medallion barbecued and served with a very special red wine & chocolate sauce. The quality dark chocolate adds a deep, velvety richness to the already tasty red wine sauce.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 3 people


For the red wine & chocolate sauce


  • Make the sauce/ In a saucepan, fry the bacon, shallots, garlic, herbs and peppercorns until the shallots are translucent. Deglaze the pan with red wine and boil until reduced.
  • Add stock, reduce the temperature to a medium low heat and simmer until reduced by half, approximately 30 minutes.
  • Pass through a sieve and add finely grated chocolate. Whisk gently.
  • Barbecue venison/ Take the venison out of the fridge to come to the room temperature. Preheat the barbeque to high.
  • Oil and season the venison medallion. Sear the meat until brown all over.
  • Wrap the meat with a knob of butter in foil and place on the barbecue rack for 8 minutes.
  • Leave to rest for at least 20 minutes.
  • Slice meat and serve with your favourite sides drizzled with the red wine & chocolate sauce.


Tip: Make sure the sauce doesn’t boil when adding the chocolate or it might curdle.
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1 Comment

  1. […] tarte tatin is a match made in heaven. For a savoury option, we paired red wine with chocolate in a beautiful sauce to accompany […]

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