Venison with Chocolate Chile Sauce
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".
(Percentage of daily recommendation)
|Calorie||734 kcal||(35 %)|
|Protein||62 g||(63 %)|
|Fat||34 g||(29 %)|
|Carbohydrates||36 g||(24 %)|
|Sugar added||13 g||(52 %)|
|Roughage||5.5 g||(18 %)|
|Vitamin A||0.3 mg||(38 %)|
|Vitamin D||1.3 μg||(7 %)|
|Vitamin E||4.4 mg||(37 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||12.5 mg||(104 %)|
|Vitamin B₆||0.7 mg||(50 %)|
|Folate||72 μg||(24 %)|
|Pantothenic acid||2.2 mg||(37 %)|
|Biotin||13.2 μg||(29 %)|
|Vitamin B₁₂||2.1 μg||(70 %)|
|Vitamin C||18 mg||(19 %)|
|Potassium||1,177 mg||(29 %)|
|Calcium||68 mg||(7 %)|
|Magnesium||97 mg||(32 %)|
|Iron||8.8 mg||(59 %)|
|Iodine||12 μg||(6 %)|
|Zinc||7.1 mg||(89 %)|
|Saturated fatty acids||13 g|
|Uric acid||281 mg|
- 250 grams
floury Potatoes (cooked the day before)
small Carrots (about 150 grams)
Celery root (about 100 grams)
- 350 grams
chopped Venison bone (pre-ordered from the butcher)
- 2 tablespoons
- 400 milliliters
- 500 milliliters
small red Chile pepper
- 40 grams
dark Chocolate (70% cocoa)
- 2 tablespoons
Pastry flour (plus additional flour for dusting)
Venison fillets (about 170 grams)
- 2 sprigs
- 20 grams
- 2 sprigs
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.
Rinse bones. Heat 1 tablespoon oil in a large skillet and brown the bones over medium heat.
Add vegetables and cook for 3-4 minutes until light brown. Add half of the wine and boil until all liquid is evaporated.
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.
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.
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.
Sprinkle the work surface with flour and roll dough into elongated pasta shapes (similar to a cigar). Refrigerate.
Season venison fillets with salt and pepper. Peel garlic and mash with a large knife. Rinse rosemary and shake dry.
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.
Cook potato noodles in boiling salted water for 2-3 minutes. Lift out with a slotted spoon and drain well.
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.
Cut venison into slices. Warm sauce and season with salt and pepper if necessary. Serve the venison with sauce and potato noodles.