Stewed venison with chocolate and vanilla sauce
4 servings
60 minutes
Braised venison with chocolate and vanilla sauce is an exquisite dish of Irish cuisine, where traditional meat notes harmoniously blend with the warmth of cocoa and the sophistication of vanilla. The Irish are known for their love of hearty and rich dishes, and this recipe reflects their pursuit of rich flavors and deep aromas. Tender venison fillet is infused with spices, acquiring a subtle sweetness from dark chocolate. A spicy sauce with wine and thyme highlights the meat's texture, giving the dish elegant richness. Roasted potatoes and portobello mushrooms complete the gastronomic picture, creating a rich contrast of textures. An ideal option for a special dinner or romantic meal—each forkful unveils new facets of flavor and the enveloping warmth of Irish culinary traditions.
1
Place the meat on a plate and dry it with paper towels. Leave at room temperature until cooking.
2
Peel the potatoes and cut them into large pieces.
3
Squeeze the potatoes with your hands (or a clean kitchen towel) to remove as much water as possible. Place the squeezed potatoes in a bowl with parsley, green onions, and a little salt and black pepper to taste.
- Potato: 500 g
- Parsley: 25 g
- Ground black pepper: to taste
4
Preheat the oven to 150 degrees Celsius and prepare the grill for roasting mushrooms.
5
Heat half of the oil in a large heavy skillet (preferably non-stick). Add the potatoes, gently crush them to spread into a thin layer like a cake. Fry over medium heat for about 10 minutes, or until the bottom turns a nice golden-brown color. Flip the potato cake, add the remaining oil, and fry on the other side.
6
Turn the cake, place it on a heatproof dish, and put it in a warm oven.
7
Wipe the mushrooms with a damp paper towel but do not wash them. Cut off the stems and save them for the sauce. Place the mushrooms in a grill pan with a little oil, season lightly with salt and black pepper, and cook for 4-5 minutes on each side until just tender.
- Portobello mushrooms: 4 pieces
- Butter: 50 g
- Sea salt: to taste
- Ground black pepper: to taste
8
To prepare venison, first lightly season the meat with salt and pepper. Heat oil in a large heavy skillet. When the oil starts to foam, add the meat and sear on all sides (for medium doneness - about 1 ½ - 2 minutes on each side). Remove from heat and let it "rest" while the sauce is prepared.
- Venison: 500 g
- Sea salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
9
Put finely chopped onion, mushroom stems, and chili pepper in a pot. Cook over medium heat, stirring constantly, for about 3 minutes until golden.
- Red onion: 1 piece
- Portobello mushrooms: 4 pieces
- Red chili pepper: 1 piece
10
Add red wine, broth, bay leaf, and thyme, mix well, and bring to a boil. Cook, stirring often, until the sauce reduces by half. Strain the sauce into a clean pot. Heat and season, adding salt and pepper as needed.
- Red dry wine: 150 ml
- Meat broth: 100 ml
- Bay leaf: 1 piece
- Fresh thyme: 1 stem
11
Remove from heat and stir in the chocolate until a smooth glossy mixture forms. Stir in the butter or add more seasonings as needed.
- Dark chocolate 70%: 45 g
- Unsalted butter: 25 g
12
Cut the fillet into four pieces and serve with fried potatoes, fried mushrooms, and spicy sauce.