Venison Tenderloin with Red Wine Jelly Chocolate Sauce
Ingredients
- 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
Instructions
- 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
Notes
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)