Pan Fried Venison Loin with Chocolate and Chilli Sauce

Make the most of the game season with this delicious venison dish.

Perfect for winter night’s in, this dish is quick to prepare and only requires a few ingredients.

small Venison_Dish_02 

Serves 2 


Venison loin (around 300g in weight)

1 small red chilli – deseeded

1 clove of garlic

Oil for frying

100g chopped tomatoes

150ml beef stock

80ml port

1 tablespoon redcurrant jelly

1/2 teaspoon cocoa powder


Seal the loin in a frying pan and then oven roast for approximately 5 minutes at 200o. Set aside to rest.

Finely chop the chilli and garlic and sweat off with the oil in the same frying pan.

Add the port and reduce. Add the stock and tomatoes and cook out until a sauce consistency is reached.

Stir in the redcurrant jelly.

Add the coca powder (sieved) and season.

Slice loin into medallions 1cm thick and present on serving plate and cover with the sauce.

Serving Suggestions – serve with fresh bread for a simple starter or, with seasonal greens and spiced cous cous for a hearty main.

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