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🍽️ Venison Loin with Spicy Chocolate Sauce and Crispy Potato Sticks

734 kcal · 30 min · 4 servings

Ingredients

• 250 g starchy potatoes (from the day before)
• 150 g small carrots (2 small carrots)
• 2 onions
• 100 g celeriac (0.25 celeriac)
• 350 g chopped game bones for stock (pre-order from the butcher)
• 2 tbsp oil
• 400 ml red wine
• 500 ml game stock
• 0.5 small red chili pepper
• 1 bay leaf
• 40 g dark chocolate (70% cocoa content)
• nutmeg
• 2 egg yolks
• salt
• pepper
• 2 tbsp flour (and flour for working)
• 340 g roe fillet (2 roe fillets)
• 1 clove garlic
• 2 sprigs rosemary
• 20 g butter
• 2 stalks parsley

Instructions

1. 1. Wash the potatoes thoroughly and boil them in water with the skin on until tender.
2. 2. Drain the cooking water and peel the still warm potatoes.
3. 3. Wash the carrots and peel them completely.
4. 4. Peel the onions.
5. 5. Wash the celeriac and peel it.
6. 6. Cut the carrots, onions, and celeriac into cubes of about two centimeters in size.
7. 7. Rinse the bones under running water.
8. 8. Heat one tablespoon of oil in a pot.
9. 9. Roast the bones in it over medium heat until they are light brown.
10. 10. Add the cut vegetables to the bones.
11. 11. Fry the vegetables for three to four minutes until they are light brown.
12. 12. Pour in half of the wine.
13. 13. Let the wine reduce completely until the liquid has evaporated.
14. 14. Pour the remaining wine into the pot.
15. 15. Let the liquid reduce to half its volume.
16. 16. Top up the sauce with game stock.
17. 17. Add the chili pepper and the bay leaves to the sauce.
18. 18. Simmer the sauce over low heat for about two hours.
19. 19. Strain the sauce through a fine sieve to remove solids.
20. 20. Continue to reduce the strained sauce until exactly 250 milliliters remain.
21. 21. Chop the chocolate into small pieces.
22. 22. Stir the chocolate pieces into the hot sauce until they have melted.
23. 23. Press the boiled potatoes through a potato ricer.
24. 24. Grate some fresh nutmeg.
25. 25. Mix the potatoes in a bowl with the egg yolk, salt, pepper, and grated nutmeg.
26. 26. Add the flour to the potato mixture.
27. 27. Work everything into a smooth dough.
28. 28. Dust your work surface with flour.
29. 29. Shape the dough into long, cigar-shaped noodles.
30. 30. Chill the raw noodles until needed.
31. 31. Season the venison loin fillets with salt and pepper.
32. 32. Crush the garlic with the skin.
33. 33. Wash the rosemary and shake it dry.
34. 34. Heat the remaining oil in a frying pan.
35. 35. Sear the venison loin together with the garlic and rosemary sprigs on all sides.
36. 36. Remove the roast from the pan.
37. 37. Place the roast on a baking sheet.
38. 38. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas level 2-3).
39. 39. Roast the venison loin in the preheated oven on the middle rack for 15 minutes.
40. 40. Remove the venison loin from the oven.
41. 41. Wrap the roast in aluminum foil.
42. 42. Let the roast rest for 10 minutes.
43. 43. Boil the potato sticks in salted boiling water for two to three minutes.
44. 44. Lift the sticks out with a slotted spoon.
45. 45. Let the sticks drain well.
46. 46. Foam the butter in a pan.
47. 47. Fry the potato sticks in the butter until golden brown.
48. 48. Wash the parsley and shake it dry.
49. 49. Pluck the parsley leaves off the stems.
50. 50. Finely chop the parsley leaves.
51. 51. Season the fried potato sticks with salt and pepper.
52. 52. Fold the chopped parsley into the potato sticks.
53. 53. Slice the venison loin.
54. 54. Warm up the chili-chocolate sauce.
55. 55. Adjust the seasoning of the sauce if necessary.
56. 56. Serve the venison loin with the sauce and the potato sticks.

Nutrition per serving

• kcal: 734
• Protein: 62 g · Fett/Fat: 34 g · Carbs: 36 g