Finnebrogue Venison Rump with Chocolate Sauce
This dish is from Danny Miller of Balloo House for The Hans Sloane Killyleagh Chocolate Festival
Preparation Time 24 hours
Cooking Time 30 minutes
- 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 InstructionsBack To All Recipes
- 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.
- Preheat oven to 180˚c.
- 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.
- Add the venison stock and simmer on a low heat until reduced by half
- Remove from the heat, add the chocolate and whisk.
- Season the venison with salt and pepper.
- 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.
- Cook until meat is medium rare (cooking times vary depending on weight on meat). Remove from pan and allow to rest.
- 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.
- 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
- Heat the rapeseed oil in a large pan and cook the bacon for approx 5 minutes over a medium heat until they are golden brown.
- Add the crushed garlic and cook for 1 more 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.
- On each dinner plate, add some chocolate sauce, layer the cabbage & bacon, then the chanterelles, followed by the slices of venison. garnish the plate with a sprig of thyme.