Once at a low boil, pop it in that preheated oven to cook for 1-1/2 to 2 hours. Return the bacon and venison to the dutch oven and pour in the red wine. Now would also be a good time to preheat your oven to 350 degrees. Enjoy! https://www.greatbritishchefs.com/recipes/venison-chocolate-recipe The recipe calls for a dark bitter chocolate… specifying that it be 70% cocoa solids. I love bourguignon and I bet the chocolate really added a special something to the sauce. Venison with red wine and chocolate sauce from Gordon Ramsay's Sunday Lunch: and Other Recipes from "The F Word" by Gordon Ramsay Are you sure you want to delete this recipe from your Bookshelf? Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I grated an ounce into the sauce using my microplane and when the chocolate hit the wine/stock it smelled AH-MAZING!! Then add in the turnips, carrots, and celery… crack some fresh pepper. That is it! Bring to a boil. 300 ml beef stock. Remove the pot from the oven and strain the meat and vegetables through a large sieve or colander, set over a saucepan to catch the sauce. I have a coworker who hunts on the weekends and has been known to bring me the occasional piece of venison (though usually steaks or bacon). Set aside in another bag or a bowl until ready to use. Heat half the oil in a frying pan and quickly seal the venison for about 2 mins on each side until … I feel like I need to find some venison and make this right away! And how fun that night was! Good Luck! Save my name, email, and website in this browser for the next time I comment. Pierce the Venison trough the netting in twelve places with a small sharp knife. I quartered the shallots, but I keep a little of the root intact so that they hold their shape a little. Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon » Your email address will not be published. OMG laurie this recipe looks incredible!!! I can't recall that I've ever had venison so this is definitely something I would try because I'm all about trying new things! Remove from the pot and set aside with the bacon. Shake off the excess flour. 1.75kg (3.5lbs) haunch of venison (I used roe deer) 200g (7oz) bacon lardons plus 8 rashers thyme sprigs 150ml (¼ pint) red wine 500g (1lb) chopped carrots, leeks & parsnips 2 garlic cloves, sliced 50g (2oz) butter 1 tbsp plain flour 150ml (¼ pint) ruby or tawny port salt & freshly ground black pepper Cut the bacon into pretty large 1 inch pieces because they shrink a little when they get all golden and crispy. Transfer to the oven and cook for 1½ to 2 hours, or until tender. This site uses Akismet to reduce spam. I made this Recipe for a Robert Burn's night dinner and my friends were almost licking their bowls, wondering what that undercurrent of flavor was. I stayed true to myself and what I like to cook. While I was browning the meat I was also prepping the vegetables. Add a little more oil {if needed} to the dutch oven and fry the venison in batches over a moderate to high heat, until browned on all sides. Absolutely divine. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. This one was an $8 bottle of wine. So as I sit here editing these photos, it reminds me of how good this dish is. When the venison is done remove to a plate and repeat until all the venison has been browned. Approximately two to three minutes. When they found out it was chocolate, they were amazed. 1 tbsp olive oil. That color is delicious. Discard the bay leaves and thyme. I will definitely be trying this recipe when we get our meat! Take the pan off the heat and whisk in the chocolate until it melts and the sauce is smooth. How To Roast A Haunch Of Venison The Easy Way. 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