Venison And Chocolate Casserole Recipes

Steps:

• Turn on and heat the oven at 180C (360F Gas 4).
• Fry the onions in a frying pan with a tablespoon of oil and the Worcestershire sauce until soft and translucent then set aside in your casserole dish.
• Mix the flour, salt and pepper, garlic salt and sage in a bowl and coat the meat a few pieces at a time.
• Gently fry the meat on a medium heat with some more olive oil till brown on each side. Do not "crowd" the pan (I usually only do 5 or 6 pieces of meat at a time).
• Add the browned meat to the onions in your casserole dish and give it a good stir to mix the meat and onions up.
• When you have floured and browned all the meat you will have a little of the seasoned flour left over, put this to one side as you will need it later.
• Put the fry pan back on the heat and add to it the glass of port then turn down the heat so the port does not boil.
• Once the port is warm add the redcurrant jelly and the chocolate and continue to heat gently until both are melted.
• Put the stock cube and the left over flour in a jug and add the boiling water stirring until you have a smooth paste, then add this to the port and heat gently stirring until you have a rich smooth sauce.
• Add your sauce to the casserole dish and mix well then cover with a lid and place in the oven on the middle shelf for 20 minutes.
• Remove and stir then return to the oven turning the temperature down to 160.
• Cook for around 1 ½ hours or until the meat is tender.
• If the gravy/sauce needs thickening put a spoonful of corn flour in a jug and add a few spoonful's of the sauce stirring to a paste then add to the casserole mixing well return to the oven for a few minutes and give it another stir before serving.
• Serve with steamed veg and your choice of potatoes or crusty bread.

Steps:

• 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.