Venison with Chocolate, Stout and Cherries

This recipe is from Stephen Jeffers from Belfast Cookery School for the Hans Sloane Killyleagh Chocolate Festival.

Difficulty medium
Preparation Time 24 Hours
Cooking Time 20-25 minutes
Servings 4
  • 1 small loin of local deer
  • Marinate in Thyme, juniper berries, garlic & star anise
  • Broightergold rapeseed oil.
  • 200 ml brown chicken stock
  • 50ml red wine
  • 20 ml stout
  • 1/2 tsp cherry jam
  • 1/2 zest of orange
  • 8 cherries (pitted & sliced)
  • 1/2 savoy cabbage (shredded blanched & refreshed)
  • 1 carrot (diced)
  • 1/8 celeriac (diced)
  • 1/2 sweet potato (diced)
  • 1 shallot (sliced)
  • 1 clove of garlic (grated)
  • 1/2 lemon (zest)
  • 25g butter

Main Instructions
  1. Marinate the loin overnight; now bring a non-stick pan to a high heat.
  2. Season venison well and seal on all sides.
  3. Place in an oven @200c for 10-15 minutes, rest well before slicing.
Sauce Instructions
  1. Using a small pot, add wine & stout heat to high temperature and reduce well
  2. Add chicken stock and reduce by half on a high heat.
  3. Now add jam & zest infuse for 5 minutes and pass sauce through a sieve.
  4. Bring sauce to a boil & reduce again now add sliced cherries .
Vegetables Instructions
  1. Place a sauté pan on heat, add butter & oil, now add shallot & garlic sauté until soft.
  2. Add celeriac, potato & carrot cook over a medium heat until just cooked.
  3. Now add zest, cabbage and gently heat, season with plenty of black pepper & salt.
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