Venison medallion with red wine & 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.
Ingredients
- Oil
- Salt and pepper
- 6 New Zealand farm raised venison medallions
- 1 tbsp butter
For the red wine & chocolate sauce
- 100 g Farmland thin sliced streaky bacon diced
- 3 shallots diced
- 3 cloves garlic crushed
- 8 black peppercorns lightly crushed
- 2 sprogs Superb Herb thyme
- 1 Superb Herb bay leaf
- 250 ml red wine
- 350 ml chicken stock
- 40 g 70% dark chocolate finely grated
Instructions
- 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.
Notes
Tip: Make sure the sauce doesn’t boil when adding the chocolate or it might curdle.
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