Fillet of venison with bitter cocoa

Fillet of venison with bitter cocoa

for 4 people

  • 1 double filet of venison
  • 2 onions
  • 2 carrots
  • 100 gr. butter
  • 1 l. red wine
  • 1 tsp. tablespoon of jelly
  • 2 tsp. coffee bitter cocoa
  • 1 glass of wine vinegar
  • 1 background brown calf bound
  • 1 bouquet garni

 

35 à 40 mn. 2 jours de marinade
20 mn.

 


 

 

  1. In a saucepan, boil vinegar, wine, carrots, onions and bouquet garni. Let cool.
     
  2. Use boneless venison marinate for 2 days in the marinade.
     
  3. The same day, the size of hazelnuts 2 cm. thick in the nets.
    In a pan make them quickly with 30 gr. butter.
    Let them pink for 4 to 5 minutes. Reserve warm.
     
  4. Deglaze the pan with the marinade.
    Please reduce the marinade by half.
    Moisten with the veal stock.
    Add cocoa and jelly.

    Then boil for 10 minutes.
    Mount with remaining butter (lash).
    Keep on serving dish, fillets of venison and coat with the sauce.