Ingredients:
3 Tablespoons Of Bittersweet Chocolate
8 Four Ounce Venison Loin Medallions
8 Slices Of Hickory Smoked Breakfast Bacon
4 Tablespoons Of Pure Wesson Vegetable Oil
1/4 Cup Of Diced Vidalia Onion
1/4 Cup Of Diced Carrots
2 Large Fresh Minced Garlic Cloves
1/4 Cup Of Caravina Napa Red Wine
1/4 Cup Of Tawny Port Wine
1 Pinch Of Thyme
1 Teaspoon Of Salt
1/2 Teaspoon Of Ground Black Pepper
1 Handful of Chopped Venison Trimmings
2 Cups Of Veal Stock
Information:
Serving Size 8
390 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
This recipe was submitted to us by Chris from Cannon Beach Oregon. To begin you will first need to trim your venison loin, making sure to remove the silver skin, as well as any excess fat. Next take out a sharp kitchen knife, and cut your venison into eight medallions. Next chop up the venison trimmings, then set them aside in a small bowl. You are now ready to take out a saucepan, and then add into it the oil. Heat the saucepan over high heat, then once the oil is simmering, add in the venison trimmings and cook them until they are nice and brown. Moving along, next drain out any excess fat, then add in the diced carrots, onion, and minced garlic. Cook the vegetables until they are tender and golden. Next add in the port wine, red wine, and thyme, cooking this new batch of ingredients for three to five minutes. Next add in the veal stock, bring these contents to a boil, then reduce the heat and let the contents simmer until one third of the broth has evaporated. Once you are done with this step, strain the contents from the saucepan, but keep all of the liquid. You can now preheat your oven to 475 degrees Fahrenheit, or 250 degrees Celsius. Wrap each venison medallion with a strip of bacon, holding it in place with wooden toothpicks. Next take out an ovenproof frying pan, and grease it with vegetable oil. Heat the pan over high heat, then sear your seasoned venison on all sides. Drain away any excess fat. Place the medallions in the oven and cook them for five to seven minutes, or until they have reached a desired doneness. Remove the toothpicks from the meat and then place the venison on serving plates. Lastly you will want to quickly whip up your chocolate sauce. Take out a small saucepan, and then add in the chocolate, along with a small portion of the left over venison broth. Heat the ingredients over medium high heat, stirring often until the chocolate has fully melted, and the sauce is even and uniform. Drizzle the chocolate sauce over the bacon wrapped venison. That concludes this delicious and unique recipe. Please be sure to check out our other chocolate sauce based creations.
