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Venison with raspberry and bitter chocolate sauce

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Impress your dinner party guests with very little effort. Rich venison is delicious with this tangy and bitter sauce.

Ingredients

For the cabbage and smoked bacon

  • 50²µ/1¾´Ç³ú unsalted butter
  • 150²µ/5½´Ç³ú carrots, cut into 7cm/2¾in batons
  • 4 garlic cloves, crushed
  • 150²µ/5½´Ç³ú bacon lardons
  • 25g/1oz duck fat
  • 150²µ/5½´Ç³ú celeriac, peeled and cut into 7cm/2¾in batons
  • 1 savoy cabbage, dark outer leaves removed, cored and cut into 5mm/¼in slices
  • 100ml/3½fl oz double cream

For the raspberry and bitter chocolate sauce

For the venison

  • 4 pieces venison loin (about 150²µ/5½´Ç³ú each)
  • 50²µ/1¾´Ç³ú unsalted butter
  • salt and freshly ground black pepper