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Peppered loin of venison with red wine and chocolate sauce

Curtis Stone from Dinner In a Box with Curtis Stone
From Curtis Stone - pepper-crusted seared venison in a chocolate-enriched wine sauce, with creamy celeriac and buttered baby carrots

Peppered loin of venison with red wine and chocolate sauce

Method

1. Preheat the oven to 200°C/gas 6.

2. Put the red wine, port, shallot and thyme in a heavy-based saucepan. Bring to the boil, then simmer briskly for 20-30 minutes until reduced.

3. Meanwhile, make the celeriac purée. Pour the creams into a heavy-based saucepan and bring to the boil. Add the diced celeriac and season with salt. Reduce the heat and simmer for about 10 minutes or until soft. Remove from the heat and set aside.

4. Press the cracked pepper onto the venison loin.

5. Heat the olive oil in an ovenproof frying pan until very hot. Add the meat and sear on all sides.

6. Put the pan in the oven and roast for 5 minutes.

7. Strain the celeriac through a sieve set over a bowl. Purée in a food processor until smooth, adding extra cream as required. Return to the pan and keep warm.

8. Remove the venison from oven and allow to rest.

9. Strain the reduced red wine sauce into a clean saucepan. Warm over low heat and whisk in the chocolate.

10. Melt the butter in a frying pan over medium-high heat. When it is foaming, add the carrots and cook for 2 minutes.

11. Carve the venison into slices, and arrange on warm serving plates. Spoon three spoonfuls of celeriac around the venison. Garnish with the baby carrots and drizzle with the sauce.

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Serves: 4

Prep: 35 min
Cook: 45 min

Ingredients
1/2 bottle Red wine
275ml port
1 banana shallot, sliced lengthways
a few thyme sprigs
2 tsp cracked black pepper
4 pieces trimmed venison loin, weighing 150g each
3 tbsp Olive oil
20g dark chocolate, 70% cocoa solids
2 tbsp unsalted Butter
12 baby carrots, parboiled until just tender