Ingredients

  • 1 venison roast (500g to 750g)
  • salt and pepper
  • 100g butter
  • 50 gram chopped dark couverture chocolate (min 64% cacao)
  • 50 gram roux (brown butter lightly, add some flour, combine and heat)

For marinade combine:

  • 750ml Shiraz style red wine
  • 1 onion diced
  • 4 cloves garlic sliced
  • 2 carrots diced
  • 1 small leek chopped
  • 5 field mushrooms
  • fresh thyme
  • 2 bay leaves
  • grated nutmeg
  • ground pepper
  • juice of ½ lemon
  • 1 tablespoon grated root ginger
  • Knife point (pinch) of cinnamon, chilli and cloves

Method
Cover venison with marinade and refrigerate for 12 hours (48 hours if venison was wild game). Take roast out and season with pepper and salt. Keep the marinade.

Brown butter in pan and seal roast, then move to deep baking dish. (Keep pan aside). Bake in medium oven for 20 minutes. Top up with marinade and leave in oven for a further 25 minutes continually basting the roast. Remove venison, cover with foil and rest.

Deglaze pan with marinade, add roux and stir till sauce thickens. Add chopped chocolate and stir.

Once sauce is ready, slice the venison. Serve roast with sauce, new potatoes (in skin) and steamed butter beans and onion.

Igor Van Gerwen

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