Venison with Red Wine and Chocolate Sauce is God’s trilogy! This taste profile gives your taste buds happy thoughts as the flavors meld
When deer meat is prepared for consumption, it is often referred to as venison as it contains a high concentration of protein. It was very common during the early stages of the history of our nation to eat venison. The use of venison in the United States remains very popular to this day.
Red Wine Chocolate Sauce
- 3 tbs butter
- 2 medium to large shallots, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 sprig rosemary
- 1 1/2 cup red wine (We prefer Ricord Merlot)
- 1 tbs mixed peppercorns, crushed
- 4 1/4 cups beef or veal stock
- 1/4 cup Hershey’s Dark Chocolate, finely grated or chopped
Venison Steaks
- 4 venison steaks, about 8-10 oz each
- 2 tbs Mild flavored oil
- 2 tbs butter
- Salt and pepper, to taste
Directions:
Sauce
- Over medium heat, sauté shallots with garlic, rosemary, and peppercorns (along with any venison scraps) until soft but not caramelized, about 4-5 minutes.
- Add the wine and reduce until almost all the liquid evaporates. Make it thick and saucy by adding the stock and simmering for about 20 minutes. When you’re close to the end, stir in the chocolate.
- While it’s reducing, cook the steaks. Venison with Red Wine and Chocolate Sauce
Steaks
- Wait until the steaks are room temperature before serving.
- Steaks can be lightly seasoned if you want. Heat oil in a skillet over medium heat. When it’s warm, add the steaks and cook until rare, medium-rare (depending on thickness, it could take 1-2 minutes per side or 3-4 minutes).
- Once the steak is flipped, add the butter. To baste the steaks, spread melted butter on them. Along with the steak, it’ll brown, locking in moisture and adding a nice nutty flavor.
- Rest the steaks for a minute or two on a plate before cutting.
- Whisk the chocolate into the still-warm sauce, making sure it doesn’t boil. Put the sauce on the steaks after you strain it.
