Venison Steaks in a Chocolate Jus

"Just trust me on this one... Ever the imaginative chef I needed something to do with the dark chocolate truffles left in the Lindor variety box that I got for Christmas (the dark ones pale in comparison to the regular, hazelnut and white ones in my opinion). I'm not entirely sure what compelled me to put a couple of them on the venison steaks I was cooking for dinner that night, but boy am I glad I did! The chocolate mixes beautiful with the meat juices and, having seen how well it works, I am going to try it on beef fillet steaks next time because I imagine it would be rather wondrous that way too!"
 
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Ready In:
22mins
Ingredients:
2
Serves:
2
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ingredients

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directions

  • Place venison on baking tray.
  • Cut Lindor truffles in half and place one half at either end of each steak.
  • Bake as directed on the venison packet, or at 190c for approximately 20 minutes.
  • When the venison is cooked, the chocolate will have melted over the steak and mixed in with all the meat juices to make an absolutely delicious jus. Mmm!

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RECIPE SUBMITTED BY

Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
 
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