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.
Oil
Salt and pepper
6 farm raised venison medallions
1 tbsp butter
For the red wine & chocolate sauce:
100g thin sliced streaky bacon, diced
3 shallots, diced
3 cloves garlic, crushed
8 black peppercorns, lightly crushed
4 sprigs Superb Herb thyme
2 Superb Herb bay leaf
250ml red wine
350ml chicken stock
40g 70% dark chocolate, finely grated
Make the sauce
- In a separate pan, fry the bacon, shallots, garlic, bay leaves, thyme sprigs 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. Cook the Barbecue venison
- Preheat the barbeque to high. Leave the venison in room temperature.
- 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.
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