Recipe - Venison With Chocolate Sauce

1 400 g; (14oz) fillet of
; venison, well
; matured
2 tablespoon Groundnut oil
1 tablespoon Butter
One half Stick celery; finely minced
One fourth Carrot; peeled and finely
; minced
One fourth Onion; peeled and finely
; minced
4 Juniper berries; crushed
200 ml Red wine; (1/3 pint)
100 ml Port; (3 1/2fl oz)
200 ml Chicken or beef stock; (1/3
pint)
50 g Bitter chocolate; grated
(2oz)

PARSNIP PUR‚E
1 lg Parsnip; weighing approx
; 200g (7oz), peeled,
; seeded and cut into
; 4cm pieces
100 ml Whipping cream; (3 1/2fl oz)
4 tablespoon Butter

TO GARNISH
100 g Cranberries cooked for an
hour with 100g; (4oz) sugar
(4oz)
10 Walnut halves
10 Deep fried parsley or celery
leaves

First make the parnsip pur‚e: Boil the chopped parsnips until totally soft,
strain them through a colander and press to remove any excess water. Heat
the cream and butter then pur‚e the parsnips with these in a food
processor, seson to taste and set aside.

Heat the groundnut oil, season the venison then sear and brown on all sides
for 2 minutes. Pour off the oil and add the butter, colour gently for a
further 2 minutes not allowing the butter to go past golden brown. Place
into the preheated oven for a further 5 minutes then remove the venison
from the pan and set aside in a warm place to rest.

Add the minced vegetables to the pan and caramelise for 23 minutes, pour
the red wine and port into the pan and reduce by 2/3, add the stock and
reduce by half then finish with the chocolate, salt and plenty of black
pepper.

Carve the venison then serve on top of the parsnip pur‚e with the sauce and
garnish around.

Converted by MC_Buster.

Per serving: 726 Calories (kcal); 62g Total Fat; (78% calories from fat);
6g Protein; 33g Carbohydrate; 147mg Cholesterol; 404mg Sodium Food
Exchanges: 1 One half Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit;
12 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.