Venison with Chocolate Sauce

Venison with Chocolate Sauce



  • 4, 250g-300g each Venison Steaks/Rumps
  • 8 Slices Parma ham
  • 2 Large Baking Potatoes
  • 20g Melted Butter
  • 1 Celeriac
  • Oil to Cover
  • 2 Sprigs Thyme
  • 2 Cloves Garlic
  • 4 Carrots
  • 100ml Cream
  • 1 Large Onion
  • 100g Chestnuts
  • 500ml Beef Stock
  • 200ml Port
  • 200ml Red Wine
  • 1 Tbsp Redcurrant Jelly
  • 1 Heaped Teaspoon. Pure Cocao Solids 100%


  1. Wrap the steaks in parma ham, well seasoned with black pepper. Set the oven to 90°c. If they are individual steaks, heat for 45mins. If you have one large rump it will take about 1hr to 1hr15. Check the temperature of the meat reaches 60°c. This will be medium-rare/medium. Alternatively, cook for 3 mins per side on a really hot griddle. Leave to rest for 5mins.(If cooking this way leave this stage until everything else is cooked.)
  2. Brown the onion in a pan, deglaze with the port, reduce until sticky. Add the red wine and reduce by 2/3s. Add the beef stock and the jam. Reduce until half original volume. Remove the onion, check for seasoning, it may need black pepper, add the chocolate. You should be able to smell the chocolate with hint of it on tasting. Don't be tempted to add any more as it will quickly overpower the sauce.
  3. Grate the potatoes into a tea-towel. Ring out all of the moisture. Add the melted butter and some seasoning. Divide into four 9cm chefs rings. Steal some oil from the stage below, and brown all the rostis for 4mins a side over a medium heat. Add to the oven with the venison. They won't overcook or burn, they will dry out a little, but ensure the centre of the rostis are cooked.
  4. Cube the celeriac, add to a pan and cover with oil. Add the garlic and thyme. Bring to a low boil, cubes should just sizzle. Cook for 10mins until soft. Remove and drain on kitchen paper.
  5. For the carrots, boil until soft. Add to aprocessor and blitz with the cream until smooth. Season, add a knob of butter if you like.
  6. Finally, I put the chestnuts into the pan from the rostis. Heat through with some good sea salt and pepper.
Serve with a Full-Bodied red.

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