EatSmarter exclusive recipe

Venison with Chocolate Chile Sauce

and Parsley Potato Noodles
4.5
Average: 4.5 (2 votes)
(2 votes)
Venison with Chocolate Chile Sauce

Venison with Chocolate Chile Sauce - For special occasions: A beguiling combination

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Health Score:
Health Score
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
734
calories
Calories

Healthy, because

Even smarter

Nutritional values

Bad mood? Then try this gourmet recipe! The active ingredient capsaicin contained in chillies lifts the mood because it ensures that the body releases happiness hormones. The good mood ingredient chocolate contributes to the fact that gloom has no chance.

Are you looking for a suitable vegetable garnish for this recipe? We recommend "pointed cabbage in soy cream".

1 serving contains
(Percentage of daily recommendation)
Calorie734 kcal(35 %)
Protein62 g(63 %)
Fat34 g(29 %)
Carbohydrates36 g(24 %)
Sugar added13 g(52 %)
Roughage5.5 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E4.4 mg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin12.5 mg(104 %)
Vitamin B₆0.7 mg(50 %)
Folate72 μg(24 %)
Pantothenic acid2.2 mg(37 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C18 mg(19 %)
Potassium1,177 mg(29 %)
Calcium68 mg(7 %)
Magnesium97 mg(32 %)
Iron8.8 mg(59 %)
Iodine12 μg(6 %)
Zinc7.1 mg(89 %)
Saturated fatty acids13 g
Uric acid281 mg
Cholesterol431 mg
Development of this recipe:

Ingredients

for
2
Ingredients
250 grams
floury Potatoes (cooked the day before)
2
small Carrots (about 150 grams)
2
¼
Celery root (about 100 grams)
350 grams
chopped Venison bone (pre-ordered from the butcher)
2 tablespoons
400 milliliters
500 milliliters
½
small red Chile pepper
1
40 grams
dark Chocolate (70% cocoa)
2
2 tablespoons
Pastry flour (plus additional flour for dusting)
2
Venison fillets (about 170 grams)
1
2 sprigs
20 grams
2 sprigs
Preparation

Kitchen utensils

2 Pots, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spatula, 1 Potato ricer, 1 Fine grater, 1 Baking sheet, 1 Aluminum foil, 1 Slotted spoon

Preparation steps

1.
Venison with Chocolate Chile Sauce preparation step 1

The day before serving, rinse the potatoes and boil in the skin. Drain and peel. The day you want to serve venison, rinse and peel carrots. Peel onions. Rinse and peel celery root. Cut carrots, onions and celery root into 2 cm (approximately 3/4-inch) pieces.

2.
Venison with Chocolate Chile Sauce preparation step 2

Rinse bones. Heat 1 tablespoon oil in a large skillet and brown the bones over medium heat.

3.
Venison with Chocolate Chile Sauce preparation step 3

Add vegetables and cook for 3-4 minutes until light brown. Add half of the wine and boil until all liquid is evaporated.

4.
Venison with Chocolate Chile Sauce preparation step 4

Add remaining wine and cook until reduced by half. Add the game stock, chile pepper and bay leaf and cook on low heat for about 2 hours.

5.
Venison with Chocolate Chile Sauce preparation step 5

Pour the stock through a fine-mesh sieve into another pot. Cook until reduced to 250 ml (approximately 1 cup). Chop the chocolate and stir into the stock.

6.
Venison with Chocolate Chile Sauce preparation step 6

Press the potatoes through a ricer or finely grate. Add freshly grated nutmeg to taste. Add egg yolks and season with salt and pepper. Stir to combine. Add the flour and mix into a smooth dough.

7.
Venison with Chocolate Chile Sauce preparation step 7

Sprinkle the work surface with flour and roll dough into elongated pasta shapes (similar to a cigar). Refrigerate.

8.
Venison with Chocolate Chile Sauce preparation step 8

Season venison fillets with salt and pepper. Peel garlic and mash with a large knife. Rinse rosemary and shake dry.

9.
Venison with Chocolate Chile Sauce preparation step 9

Heat remaining oil in a pan. Add garlic and rosemary. Sear venison on all sides. Remove from pan and place on a baking sheet. Bake on the middle rack in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for 15 minutes. Remove venison from the oven, wrap in foil and let rest for 10 minutes.

10.
Venison with Chocolate Chile Sauce preparation step 10

Cook potato noodles in boiling salted water for 2-3 minutes. Lift out with a slotted spoon and drain well.

11.
Venison with Chocolate Chile Sauce preparation step 11

Melt butter in a pan and cook the potato noodles until golden brown. Rinse the parsley, shake dry, pluck and chop the leaves. Add parsley to potato noodles and season with salt and pepper.

12.
Venison with Chocolate Chile Sauce preparation step 12

Cut venison into slices. Warm sauce and season with salt and pepper if necessary. Serve the venison with sauce and potato noodles.