- 2 litres brown stock
- 500g banana shallots, sliced
- 4 cloves of garlic, unpeeled and crushed
- 1 sprig of thyme
- 1 bay leaf
- 2 tsp black pepper corns
- 2 tsp raspberry vinegar
- 750ml good red wine
- 40g dark bitter chocolate, grated
- Chocolate Oil
- 100g bitter chocolate, min 75% cocoa solids
- 4 heaped teaspoons cocoa powder
- 4 tsp olive oil
- 80ml sunflower oil
Venison Chocolate Sauce
Tony Fleming
10th February 2012
Venison Chocolate Sauce
Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison Chocolate Sauce recipe a try for yourself?
Ingredients
Method
Caramelise the shallots, garlic, thyme, bay and peppercorns
Deglaze with the raspberry vinegar then add the wine and reduce until there is approximately 100ml left and syrupy
Add the stock, bring to the boil and reduce to the required consistency, skimming all the time.
Pass through the chinois and return to a clean pan.
Whisk in the chocolate. Do not re-boil.
Combine all the ingredients in a mixing bowl and sit over a pan of warm water. Do not boil.
Whilst melting stir the mixture occasionally until the chocolate is melted and combined with the oil.
Place the chocolate oil in a container and keep in a warm place for use.
Stir well before serving.
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