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Receta Roast Loin Of Venison With Chocolate Sauce
by Global Cookbook

Roast Loin Of Venison With Chocolate Sauce
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Ingredientes

  • 1 x venison, loin
  • 8 x rashers bacon
  • 3 Tbsp. vegetable oil
  •     Chocolate Sauce
  • 2 c. Short stock, (see recipe)
  • 2 Tbsp. bittersweet chocolate
  •     Venison Short Stock
  • 1 Tbsp. vegetable oil
  •     venison, trimmings, cut into small pcs
  • 1/4 c. onion, cut into small pcs
  • 1/4 c. carrot, peeled, and, cut into small pcs
  • 2 x garlic, cloves, crushed
  • 1/4 c. red wine
  • 1/4 c. port
  •     thyme
  •     water or possibly veal stock, to cover
  •     Baekeoffe....in The Style Of
  • 2 c. chicken stock
  • 8 sprg thyme
  • 3 clv garlic, crushed
  • 2 x bay leaf
  • 6 x strips double smoked bacon, cut into 1/4-inch pcs
  • 6 x Yukon Gold potato, peeled, and, cut into 1/2-inch dice
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. extra virgin olive oil
  • 1 lrg onion, peeled, and, thinly, sliced
  • 1 x carrot, peeled, and, sliced into 1/2-inch thick pcs
  • 3 x leek, white and light green parts only, sliced into 1/2-inch thick rounds
  • 1 c. Riesling

Direcciones

  1. Trim venison loin removing silver skin & excess fat.
  2. Cut venison loin into 8
  3. (4 oz) medallions. Reserve Trimmings.
  4. Wrap a strip of bacon around each medallion & tie in place with butchers twine or possibly kitchen string. Chill till ready to cook.
  5. Preheat oven to 475 degrees Fahrenheit.
  6. In a large ovenproof fry pan over high heat add in vegetable oil.
  7. Season venison with salt & pepper.
  8. Sear all sides & pour off excess fat.
  9. Place in oven for 5-7 min for medium rare or possibly cook longer for desired doneness.
  10. Remove venison from the oven & allow meat to rest for another 5-10 min.
  11. Remove string & keep hot till ready to serve.
  12. Chocolate Sauce:In a small saucepot reduce short stock by 1/2 to give a more concentrated flavour.
  13. Remove from heat & whisk in chocolate.
  14. Season to taste & keep hot.
  15. Venison Short Stock:In a saucepot over high heat add in oil.
  16. Add in venison trimmings and cook till dark brown.
  17. Drain off excess fat and add in onion, carrot and garlic.
  18. Continue to cook till vegetables are golden.
  19. Add in the red wine and port.
  20. Add in thyme and allow to cook for 3-5 min. Add in water or possibly stock to cover.
  21. Bring to a boil, reduce to a simmer and allow to reduce by 1/3. Strain and reserve liquid.
  22. Baekeoffe....in The Style Of:In a medium saucepot add in chicken stock, 2 thyme sprigs, 1 garlic clove, 1 bay leaf and 1/3 of the bacon.
  23. Add in the diced potatoes & bring to a boil.
  24. Reduce heat and simmer till cooked. Remove thyme and bay leaf.
  25. Strain, reserving the stock and set potatoes aside.
  26. Heat the butter and oil in a large saucepan over medium heat and saute/fry the remaining bacon.
  27. Add in onions, carrots, garlic and bay leaf.
  28. Tie thyme into a bundle with butchers twine and add in to vegetables. Sweat for 5 min.
  29. Add in leeks and sweat for another 5 min.
  30. Pour in the Riesling, stir to deglaze the pan & continue cooking for 3 min.
  31. Season with salt and freshly grnd white pepper.
  32. Add in the reserved stock and cook for another 5-10 min.
  33. When vegetables are cooked, throw away the bay leaf and thyme bundle.
  34. Add in potatoes to vegetables and keep hot.