Spiced Braised Venison With Chilli Chocolate Recipes

Steps:

• Preheat an oven to 190°C/gas 5).
• Cut the venison into 2.5cm cubes, removing large bits of fat or gristle. Put these into a double-layered plastic bag, along with all the marinade ingredients. Set aside for a day in the fridge, turning every so often so that all of the meat comes into contact with the marinade.
• When you are ready to cook, remove the venison from the marinade, setting the marinade aside for later.
• Heat a large casserole over a high heat until it is smoking hot. Pour in a tablespoon of olive oil and when it is very hot add the venison cubes, 6 or 7 at a time, so that you are not overcrowding the pan and thus bringing down the temperature of the oil.
• Brown the meat on all sides for 1-2 minutes, letting the pan get hot again between each batch and adding more oil if necessary.
• When the meat is all browned, set it aside while you brown the vegetables.
• Add a tablespoon of oil to the casserole and sweat the onions for 5 minutes before adding the carrots, celery and parsnips. Cook for a further 10 minutes, allowing the vegetables to start caramelising without letting them burn. Add the garlic and cook for another 5 minutes.
• Return the venison to the casserole, along with the reserved marinade and the rest of the ingredients. Bring up to a gentle simmer, stirring to melt the chocolate into the sauce. Cook in the preheated oven for about 90 minutes or until the meat is tender and falling apart.

Steps:

• Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated.
• Preheat oven to 350 degrees F.
• Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep warm.
• Combine the pecans and honey in a small bowl.
• Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest.
• Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon. Reserve.
• In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve.
• For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions.
• On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme.