INDULGENCE: Wild Granite Belt venison with chocolate sauce and pinot noir jelly
INDULGENCE: Wild Granite Belt venison with chocolate sauce and pinot noir jelly Wild Canary Bistro

A venison dish to make at home

Wild Granite Belt venison with chocolate sauce

Serves 2

Ingredients

250g venison loin

1/2 cup pearl barley

1 1/2 cups water or chicken stock

1/4 teaspoon salt

200g celeriac peeled and cut into wedges

200g pumpkin cut into wedges

1 small Spanish onion cut into wedges

2 tbsp red wine vinegar

6 chestnuts

1 small Pink Lady apple cut into wedges

10 seedless black grapes

2 sprigs thyme

2 tbsp picked Italian parsley

2 tbsp pinot noir or cranberry jelly

Chocolate sauce

750ml red wine

1L veal stock

1/2L chicken stock

3 shallots chopped

3 cloves garlic

1 piece dried orange peel

1 small red chilli

5 crushed juniper berries

1 cinnamon quill

8 crushed black pepper corns

2 tbsp balsamic vinegar

100g rich drinking chocolate

2 sprigs thyme

2 tbsp sweet marjoram

Method

Place pearl barley, water or stock and salt in small pot and simmer for 35 minutes or until cooked through.

Place pumpkin and celeriac in low oven or pot of seasoned water and cook until just cooked but not soft.

Heat barbecue with one side of grill hot, and opposite side low. Split chestnut shells and barbecue 15 minutes then remove from shell.

Lightly oil venison and sear on hot grill until coloured. Place on low grill and finish cooking to rare, medium rare - any further and venison will become dry because of its low fat content. Allow to rest off heat but keep warm.

Cook Spanish onions on grill until caramelised then add vinegar.

Colour pumpkin, celeriac, apple, grapes and combine with barley, Spanish onions, parsley and thyme.

To serve, carve venison and place over barley, vegetables and herbs. Spoon chocolate sauce around and place some chestnuts and jelly over venison.

Chocolate sauce

Reduce red wine by two thirds with shallot and garlic.

Add orange, chilli, juniper, cinnamon pepper, veal and chicken stock, bring to boil and reduce skimming scum off top of sauce. Once sauce coats back of a spoon add chocolate and herbs and cook further 5 minutes.

Strain through fine sieve and keep warm.



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