Roasted Venison With Chocolate Gravy
Recipe Overview
Overview
Roasted Venison with Chocolate Gravy is a dish that elevates the traditional roast dinner into something truly special. The venison, known for its rich flavor, is wrapped in prosciutto, which not only adds a savory element but also helps to keep the meat moist during cooking. The marinade, infused with coffee, garlic, and orange, complements the venison beautifully, creating a depth of flavor that is both unexpected and delightful.
The gravy is where the magic happens. By incorporating dark chocolate, the gravy achieves a luxurious texture and a subtle sweetness that balances the savory notes of the meat. This technique, while perhaps unconventional, is a nod to the culinary tradition of using chocolate in savory dishes, particularly in certain regional cuisines.
The accompanying mash, made from a blend of potatoes, celeriac, and Jerusalem artichokes, offers a creamy and earthy contrast to the rich venison and gravy. This combination not only looks stunning on the plate but also provides a variety of flavors and textures that are sure to impress your guests.
This recipe is perfect for special occasions, whether it’s a holiday gathering or a dinner party. It showcases the beauty of cooking with game meat and demonstrates how to elevate simple ingredients into a show-stopping dish. Serve it with fresh greens for a complete meal that is both elegant and satisfying.
Recipe Details
Steps & Tips
In a pestle and mortar, combine peppercorns, salt, coffee beans, garlic, rosemary, orange zest and juice, balsamic vinegar, and olive oil. Muddle together.
Tip: Coffee beans add a wonderful perfume to the marinade.
Rub the marinade all over the venison and wash your hands.
Lay out a large sheet of greaseproof paper, rub it with olive oil, and lay prosciutto slices side by side.
Tip: Using seasoned prosciutto adds flavor and moisture to the venison.
Place the venison on top of the prosciutto, roll it up, and tie it with string.
Place the wrapped venison in a roasting tray with olive oil and let it marinate.
Roast venison bones with carrot and onion for an hour.
On high heat, stir in flour and red wine, scraping the bottom of the pan.
Tip: Use a red wine you'd be happy to drink for the gravy.
Cover with boiling water and gently simmer for 2 hours.
Place the venison in the oven at 180°C (350°F) for 25-30 minutes.
Boil potatoes, celeriac, and Jerusalem artichokes in salted water for 15-20 minutes, then drain.
Mash the boiled vegetables with butter and olive oil.
Tip: Mash potatoes with a knob of butter and olive oil for a richer flavor.
Let the venison rest to allow juices to redistribute.
Remove gravy from heat, add butter, and stir in dark chocolate.
Tip: Use dark chocolate to enhance flavors without making the gravy taste chocolatey.
Slice the venison and serve with mash, greens, and the chocolate gravy.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marinating venison enhances its flavor and tenderness.
- •Using dark chocolate in gravy adds depth and richness without a strong chocolate flavor.
- •Prosciutto helps keep the lean venison moist during roasting.
- •Jerusalem artichokes add a unique flavor and texture to the mash.
