Venison Tenderloin with Red Wine Jelly Chocolate Sauce

Boar with a Red Wine Jelly Sauce
Rehruecken Filet in Rotweingelee und Schokoladensauce
Course Entree
Keyword Christmas
Region Bavaria
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


  • 1 1/2 lbs venison tenderloin
  • 1 tsp Salt
  • 1 tsp pepper
  • 2/3 cup red wine dry
  • 2/3 cup beef broth or venison bouillon
  • 1/2 cup red wine jelly
  • 1 oz. bittersweet chocolate at least 60% cocoa


  • Cut venison tenderloin into 4 equal pieces, lightly salt and pepper on both sides
  • Heat oil or fat in high temperature, add meat and fry for about 1 minute each side until brown and pores close
  • Take filet out of pan and place into pre-heated oven at about 300 degree F
  • Add red wine, beef broth or venison fond and red wine jelly into pan, heat and reduce liquid to about half.
  • Cut chocolate into chunks and add tot he sauce, stir constantly until blended.
  • Take off the heat, place filet on plates and pour sauce over filet
Courtesy Maintal Konfitueren


Serving Suggestions:
Serve with red cabbage, fresh braised chanterelles or porcini mushrooms, celery purree or fried slices of bread dumplings.
As an alternative for venison, use wild boar filets (featured in image)