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Venison Loin with Chocolate Infused Sauce Recipe

Venison Loin with Chocolate Infused Sauce Recipe

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Venison Loin with Chocolate Infused Sauce

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Ingredients:

Serving

1 (1 1/2-lb) venison loin, or substitute lamb loin
4 cups red wine
4 bay leaves
4 sprigs thyme , plus more for garnish
4 cups venison stock (or beef stock)
1/4 cup semisweet dark chocolate chips
salt and freshly ground pepper
1/4 cup pecans, toasted and chopped
1 cup honey
3 oz olive oil
1 lb chanterelles, cleaned and sliced
4 cloves garlic, sliced
1 1/2 lb braising greens
4 tbsp fresh lemon juice , plus more to taste

Directions:

Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated.
Preheat oven to 350 degrees F.
Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep warm.
Combine the pecans and honey in a small bowl.
Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest.
Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon. Reserve.
In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve.
For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions.
On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	945.42 Kcal (3958 kJ)
Calories from fat	357.36 Kcal
		% Daily Value*
Total Fat	39.71g	61%
Sodium	56.91mg	2%
Potassium	1648.94mg	35%
Total Carbs	111.86g	37%
Sugars	81.9g	328%
Dietary Fiber	12.37g	49%
Protein	5.64g	11%
Vitamin C	7.9mg	13%
Iron	4.9mg	27%
Calcium	59.1mg	6%

Amount Per 100 g
Calories	140.6 Kcal (589 kJ)
Calories from fat	53.15 Kcal
		% Daily Value*
Total Fat	5.91g	61%
Sodium	8.46mg	2%
Potassium	245.22mg	35%
Total Carbs	16.63g	37%
Sugars	12.18g	328%
Dietary Fiber	1.84g	49%
Protein	0.84g	11%
Vitamin C	1.2mg	13%
Iron	0.7mg	27%
Calcium	8.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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