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.
Tip: Make sure the sauce doesn’t boil when adding the chocolate or it might curdle.
