Recipe Venison with chocolate red wine sauce & pickled blackberries

Morning Glory

Morning Glory

Obsessive cook
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Dark chocolate has a fruity note which works well with slightly gamey venison. Pickled blackberries add a sweet and sour edge. I added some very lightly fried mushrooms for a an earthy note. Venison is best cooked rare but obviously you could cook a little longer if you wish.

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Ingredients (serves 2)
For the venison:
1 x 250g venison haunch steak
10 juniper berries, crushed
125ml red wine
Salt and pepper
A large knob of butter

For the pickled blackberries:
10 blackberries
Red wine vinegar

For the sauce:
Reserved red wine marinade
100ml beef stock
10g of 70% chocolate
Reserved pickle juice
½ tsp corn flour mixed with a little water

Method
For the venison:
  1. Place the venison steak and in a shallow bowl and add the red wine and juniper berries. Cover and leave to marinate overnight.
  2. Remove the venison from the marinade. Reserve the marinade including the juniper berries.
  3. Pat the venison dry with a paper towel and season with salt and pepper on both sides.
  4. Heat a frying pan or cast iron skillet over a medium heat. Add the butter and allow to foam.
  5. Add the venison to the pan and cook for 2 to 3 minutes on either side, basting as you go.
  6. Remove the venison from the pan and allow to rest.
For the pickled blackberries:
  1. Place the blackberries in a small saucepan and add just enough red wine vinegar to half cover them.
  2. Simmer for a few minutes until the blackberries start to release juice. Remove from heat and set aside.
For the sauce:
  1. Place the reserved marinade, including juniper berries in a small pan and add the beef stock.
  2. Simmer for approximately 5 minutes until the sauce is reduced by 25%.
  3. Add the chocolate and cook gently until it is melted, stirring as you go.
  4. Add some of the reserved pickle juice, to taste (I used it all).
  5. Add the cornflour mixture and simmer until the sauce thickens.
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Last edited:
SandwichShortOfAPicnic said:
How long did it take to make?
Click to expand...
Its actually quite fast assuming you have all ingredients to hand, 'mise en place'. You could cook the blackberries ahead of time if you want.

I didn't time it. Maybe 30 minutes? The venison will keep, wrapped in foil and resting for 20 minutes if necessary.
 
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