Venison Medallion with Red Wine & Chocolate Sauce

Ingredients

• Oil

Salt and pepper

• 6 New Zealand farm raised venison medallions
• 1 tbsp butter

For the red wine & chocolate sauce

• 100 g Farmland thin sliced streaky bacon diced
• 3 shallots diced
• 3 cloves garlic crushed
• 8 black peppercorns lightly crushed
• 2 sprogs Superb Herb thyme
• 1 Superb Herb bay leaf
• 250 ml red wine
• 350 ml chicken stock
• 40 g 70% dark chocolate finely grated

Directions

1. Make the sauce/ In a saucepan, fry the bacon, shallots, garlic, herbs and peppercorns until the shallots are translucent. Deglaze the pan with red wine and boil until reduced.
2. Add stock, reduce the temperature to a medium low heat and simmer until reduced by half, approximately 30 minutes.
3. Pass through a sieve and add finely grated chocolate. Whisk gently.
4. Barbecue venison/ Take the venison out of the fridge to come to the room temperature. Preheat the barbeque to high.
5. Oil and season the venison medallion. Sear the meat until brown all over.
6. Wrap the meat with a knob of butter in foil and place on the barbecue rack for 8 minutes.

Leave to rest for at least 20 minutes.

1. Slice meat and serve with your favourite sides drizzled with the red wine & chocolate sauce.

Notes

Tip: Make sure the sauce doesn’t boil when adding the chocolate or it might curdle.