- Cook Time: 40 minutes
- Prep Time: 25 minutes
- Effort: medium
- 4 150 g venison fillets
- 250 g shallots, peeled and roughly chopped
- 300 g smokedlardons of bacon
- 4 cloves garlic, unpeeled and crushed
- 2 sprigs thyme
- 2 bay leaves
- 2 tsp black peppercorns, crushed
- 1 dashes of olive oil
- 175 ml red wine
- 1 litrebrown chicken stock
- 40 g dark chocolate, grated
- 2 tsp raspberry vinegar
- 400 g carrots, peeled and diced
- 400 g celeriac, peeled and diced
- 1 small Savoy cabbage, finely shredded
- 100 g bacon, chopped
- 50 g unsalted butter
- 200 ml double cream
- 4 used butter wrappers or lightly buttered tin foil
1. Preheat the oven to 220C/gas 7.
2. Lightly fry the shallots, smoked bacon lardons, garlic, thyme, bay leaves and peppercorns in oil until caramelised. Add the wine and reduce until syrupy.
3. Add the chicken stock and reduce to a sauce consistency.
4. Season and brown the venison in hot oil. Wrap in butter paper to help retain its moisture and cook in the oven for 6-8 minutes, turning half way through. Allow to rest in the butter paper before slicing.
5. Lightly fry the carrots and celariac with the bacon in the butter. Add the cabbage and cook for 3 4 minutes. Add the cream and cook until lightly thickened. Keep warm for serving.
6. Meanwhile, pass the sauce through a sieve and return to a clean pan. Whisk in the grated chocolate until it melts but do not boil as the chocolate will split. Taste and season if necessary, add the vinegar and allow to simmer gently. Set aside.
7. To serve: Place the cabbage in the middle of the plates, slice the venison and arrange on top. Pour the sauce around.
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