Рецепт Roast Loin Of Venison With Chocolate Sauce
Порций: 4
Ингредиенты
- 1 x venison, loin
- 8 x rashers bacon
- 3 Tbsp. vegetable oil
- Â Â Chocolate Sauce
- 2 c. Short stock, (see recipe)
- 2 Tbsp. bittersweet chocolate
- Â Â Venison Short Stock
- 1 Tbsp. vegetable oil
- Â Â 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
- Â Â thyme
- Â Â water or possibly veal stock, to cover
- Â Â 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
Инструкции
- Trim venison loin removing silver skin & excess fat.
- Cut venison loin into 8
- (4 oz) medallions. Reserve Trimmings.
- Wrap a strip of bacon around each medallion & tie in place with butchers twine or possibly kitchen string. Chill till ready to cook.
- Preheat oven to 475 degrees Fahrenheit.
- In a large ovenproof fry pan over high heat add in vegetable oil.
- Season venison with salt & pepper.
- Sear all sides & pour off excess fat.
- Place in oven for 5-7 min for medium rare or possibly cook longer for desired doneness.
- Remove venison from the oven & allow meat to rest for another 5-10 min.
- Remove string & keep hot till ready to serve.
- Chocolate Sauce:In a small saucepot reduce short stock by 1/2 to give a more concentrated flavour.
- Remove from heat & whisk in chocolate.
- Season to taste & keep hot.
- Venison Short Stock:In a saucepot over high heat add in oil.
- Add in venison trimmings and cook till dark brown.
- Drain off excess fat and add in onion, carrot and garlic.
- Continue to cook till vegetables are golden.
- Add in the red wine and port.
- Add in thyme and allow to cook for 3-5 min. Add in water or possibly stock to cover.
- Bring to a boil, reduce to a simmer and allow to reduce by 1/3. Strain and reserve liquid.
- 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.
- Add in the diced potatoes & bring to a boil.
- Reduce heat and simmer till cooked. Remove thyme and bay leaf.
- Strain, reserving the stock and set potatoes aside.
- Heat the butter and oil in a large saucepan over medium heat and saute/fry the remaining bacon.
- Add in onions, carrots, garlic and bay leaf.
- Tie thyme into a bundle with butchers twine and add in to vegetables. Sweat for 5 min.
- Add in leeks and sweat for another 5 min.
- Pour in the Riesling, stir to deglaze the pan & continue cooking for 3 min.
- Season with salt and freshly grnd white pepper.
- Add in the reserved stock and cook for another 5-10 min.
- When vegetables are cooked, throw away the bay leaf and thyme bundle.
- Add in potatoes to vegetables and keep hot.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 682g | |
Recipe makes 4 servings | |
Calories 806 | |
Calories from Fat 380 | 47% |
Total Fat 42.72g | 53% |
Saturated Fat 11.5g | 46% |
Trans Fat 0.35g | |
Cholesterol 37mg | 12% |
Sodium 593mg | 25% |
Potassium 1796mg | 51% |
Total Carbs 79.8g | 21% |
Dietary Fiber 9.4g | 31% |
Sugars 8.68g | 6% |
Protein 15.36g | 25% |