Finnebrogue Venison Rump with Chocolate Sauce

This dish will be demonstrated by Danny Millar from Balloo Inns at the Hans Sloane Chocolate & Fine Food Festival on Saturday 24th September.

Difficulty medium
Preparation Time 6 hours
Cooking Time 30 mins
Servings 2
Main Ingredients
  • 1lb Finnebrogue venison rump
  • 200gms bacon lardons
  • 4 cups red wine
  • 4 bay leaves
  • 4 sprigs thyme, plus more for garnish
  • 4 cups venison stock (or beef stock)
  • 1/4 cup dark chocolate
  • Salt and freshly ground pepper
  • Broighter gold rapeseed oil
  • 1 pound chanterelles, cleaned and sliced
  • 4 cloves garlic, sliced
  • 1 savoy cabbage chopped / shredded

Main Instructions
  1. Place the venison in a large/ deep dish with the red wine, bay leaves, and thyme. Put in fridge and leave to marinade for at least 6 hours ideally overnight.
  2. Preheat oven to 180˚c.
  3. Remove the venison from the marinade and pour the marinade into a non-reactive saucepan. Bring to the boil and reduce over high heat until reduced by half.
  4. Add the venison stock and simmer on a low heat until reduced by half
  5. Remove from the heat, add the chocolate and whisk.
  6. Season the venison with salt and pepper.
  7. Pour the rapeseed oil into a warm pan and add the venison, sear the meat on 1 side until brown and turn, then pop the pan in the oven for approx 10 minutes.
  8. Cook until meat is medium rare (cooking times vary depending on weight on meat). Remove from pan and allow to rest.
  9. While the venison is cooking, heat some rapeseed oil in a pan and add the chanterelles, season and sauté for approx 5 minutes or until tender.
  10. Bring a large pan of salted water to the boil and add the chopped savoy, cook for about 1 minute. Drain and keep under cold running water to stop it from cooking further and to keep its colour
  11. Heat the rapeseed oil in a large pan and cook the bacon for approx 5 minutes over a medium heat.
  12. Add the crushed garlic and cook for approx 1 minute, stirring constantly. Add the drained cabbage and stir-fry for 2 minutes until the mixture is heated through. Check the seasoning and serve at once.
  13. Put a little chocolate sauce on each, layer the cabbage & bacon, then the chanterelles, followed by the slices of venison. garnish the plate with a sprig of thyme.
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