Grilling meat in general is tricky, with venison it is particularly true as if overcooked, nobody likes well done venison. I think this is what puts most people off. To me, this make sit even easier to cook! It is so quick and the worst case scenario is if it is underdone you simply return it to the oven to finish it. This is probably the only rule to remember, do not overcook any venison meat.

Another tip, if you wish to cut medallions, only cut after cooking not before – you will just make your task that little bit harder. It also just looks so impressive when you see that oink perfection when slicing the whole loin.

The last tip, like beef and most meat – let it rest! let it rest for about 10 – 15 minutes after cooking. This will help keep the meat juicy, which is important for venison.

Print Recipe

Fallow Deer/Takbok with Blackcurrant and Chocolate Sauce

Prep Time15 minutes mins

Cook Time45 minutes mins

Servings: 3

Ingredients

• 1 Fallow Deer/Takbok Loin roughly 700g
• Olive Oil
• Salt and pepper to taste
• 125 ml dry red wine please only drink your expensive wine
• 200 ml beef broth
• 100 ml water
• 1 tsp cornstarch or flour – to thicken sauce
• 50 ml Blackcurrant jam
• 20 g 85% Dark Chocolate
• 1 tsp sugar optional – I persnally do not use it. Taste the sauce before adding.

Instructions

• Make sure the loin is at room tempreture and also pat dry
• I use my cast iron pan for this as it is great for searing and I can place it in the oven.
• Pre heat the oven to 180°C. Get the pan very hot.
• While waiting for the pan to heat, coat the loin with olive oil, salt and only a little pepper
• Time to sear. We are sealing the lin and making sure its niely charred each side. Usually 1 minute per side is fine but keep an eye on it.
• Place in the oven, the estimate here is 7 – 10 minutes
• Check for internal tempreture of 50 to 55° dependong on your preferece. Remove from the pan and oven and set aside to rest. Very important!
• Now the sauce. If you have your own favourite sauce, go ahead! Slightly sweeter, fruity sauces go well.
• Using the same pan, place on medium heat on the hob. Add the wine and deglaze the pan – scraping up the bts and pieces. Let it bubble along for about 6 minutes
• Meanwhile, mix the water, stock and flour together, Add to the pan and let it simmer another 10 minutes or so, or when you see it starting to thicken
• Mix in the blackcurrent jam, and break the chocolate pieces into the sauce. Mix quickly for a minute.
• Taste. Add salt and pepper to taste and also sugar if you think it needs it. Simmer for a minute until it is the right consistency
• Slice the loin and spoon over the sauce. Enjoy!