Fallow Deer/Takbok with Blackcurrant and Chocolate Sauce
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!