Venison with red wine and chocolate sauce
Ingredients
4 pieces venison tenderloin
salt and pepper
avocado oil for frying
20 g butter
for the sauce
100ml port
50 ml red wine
350 ml beef stock
40 g butter
20 g dark chocolate 85% or higher
salt pepper
Method
1. Season the venison pieces.
2.Heat a little oil in an oven proof frying pan over a high heat.
3.Sear the venison pieces for 1 min on each side.
4.Add the butter to pan before placing in the oven for 5 mins for medium rare, remove, cover and leave to rest.
5.Place the venison pan over a medium heat and deglaze with the port and red wine.
6.Reduce liquid by half before adding the beef stock.
7.Reduce the liquid again by half before whisking in the butter.
8.Whisk in the chocolate immediately before serving.
Serve over spicy red cabbage.
