Venison with a chocolate red wine sauce

A simple and delicious recipe that is perfect to impress your guests at your next dinner party. By de-glazing your pan, after frying, you create a rich wine jus. The addition of dark chocolate to this reduction, gives the sauce a deliciously rich, sweet and savoury dimension.

Serves 4


4 x 200g venison


Canola oil for frying

200ml red wine (we recommend Provenance Shiraz)

300ml beef stock

2Tbs butter

Salt & Pepper

50g Dark Chocolate 80%



  1. Preheat your oven to 180 ˚C
  2. Season the medallions with salt & pepper and sear on high heat in a dash of Canola oil for 1 minute on each side. Add some butter on each piece and bake in the oven for 5 minutes. Once done, remove the meat from the pan and let the meat rest.
  3. Place the venison pan over medium heat and add the wine. Continuously scrape the bottom of the pan to loosen the burnt-on pieces.
  4. Once the liquid has reduced to about half, add the beef stock and simmer until the liquid reduced to half again.
  5. Whisk in the butter and dark chocolate and season with salt & pepper to taste. Serve immediately and enjoy!