Main Course
Venison medallions chocolate sauce
A sweet and savory dish for a fabulous Christmas meal
20 min
Prep time
35 min
Cook time
6
Servings
Medium
Difficulty
55 min
Total time
Ingredients
Instructions
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1
Cut and peel the vegetables.
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2
Sauté the vegetables with olive oil for 5 minutes.
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3
Add the red wine and herb bouquet, then reduce for 30 minutes.
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4
Stir in the tablespoons of veal stock powder.
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5
In a pan, heat 1 tablespoon of oil and 20g of butter, then sear the medallions for 3 minutes on each side.
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6
Strain the sauce to retrieve the vegetables.
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7
Whisk the sauce with diced butter and chocolate squares.
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8
Whisk vigorously to emulsify.
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9
Plate the venison medallions and pour the sauce and vegetables over them.
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