The Food Gatherer Note: Monica Galetti is familiar to many from the television show Master Chef and Michel Roux Jrs’ side kick at Le Gavroche where she is sous chef. Her no nonsense and feisty manner mean that you know her recipes will work without fail. This recipe for Venison and chocolate sauce is taken from her book Monica’s Kitchen by Monica Galetti and is great as a dinner party treat. It can just as easily be served with mash as it can with parsnip puree.
Photograph: Yuki Sugiura/Quadrille
Venison and Chocolate Sauce
Makes 12 portions
Saddle of venison
butternut squash peeled and cubed
red wine 450ml
game stock 900ml
dark chocolate 200g finely chopped
150g parsnips sliced
1 tablespoon olive oil
salt and pepper
Remove the loins from the bone and cut into 12 equal portions.
Season lightly and fry on high heat to seal all sides. It should be pink, remove from heat and rest in a warm place.
Cook the squash in boiling salted water until just cooked. Drain then fry in a knob of butter and season.
Add the milk to the pan, add the parsnip, bay leaf and bring to a boil. When the parsnip is cooked transfer the parsnip and half the milk to a blender and pulse. Season a add olive oil.
In a pan add the wine and port and reduce by half. Add the stock and then reduce by half again. Pass through a fine sieve into a clean pan, season and over a medium heat whisk in 2 tablespoon of butter. Just before serving whisk in the finely chopped chocolate.
Serve the venison with the butternut squash, chocolate sauce and a parsnip puree.