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Venison Fillet with Port and Chocolate Sauce


4 150g Oslinc Venison Fillets

500ml Beef Stock

100ml Port

80g Redcurrant jelly

20g Dark Chocolate (70% coco solids)

Small knob of butter

A little vegetable oil

Salt and Pepper for seasoning

Preheat an oven to 180°C/350°F/Gas Mark 4

Season the venison fillets with salt, pepper and rub with a little vegetable oil.

Heat a pan and add a knob of butter, then seal the venison on both sides in the pan until coloured (about 30 seconds per side but it will depend on the thickness of the meat) 

Place the venison in an oven proof dish and put in the preheated oven for 6-10 minutes.

Boil the stock and port in a pan and reduce by a third, then add the redcurrant jelly.

Remove the venison from the oven and place on a warmed plate to rest for at least 3 minutes.

Add the chocolate to the sauce and whisk until melted, or alternatively melt the chocolate separately.

Carve the venison into thick slices and serve on a warm plate with creamy mashed potatoes and buttered Savoy cabbage and plenty of port and chocolate sauce.