Ralph Perrotti, Executive Chef
Ho-Ho-Kus Inn & Tavern
1 East Franklin Turnpike, Ho-Ho-Kus
I created this dish when I was chef at Gabriel’s in New York City. I like to offer it on the menu in winter and spring because it’s rich. The best part of the recipe is the addition of the chocolate. It blends well with the “gaminess” of the venison.
¼ cup canola oil
4–4 ounce medallions of venison loin
2 tablespoons chopped shallots
¼ cup strong red wine
¼ cup strong beef stock
2 sage leaves
2 tablespoons chocolate (at least 65% cacao)
1 tablespoon butter
Season venison well with salt and pepper, heat oil in a heavy bottomed sauté pan. Sear off venison approximately 2 minutes each side. Remove from pan and let rest.
Pour off any oil remaining in pan, add shallots and sage leaves and quickly sauté about 1 minute. Add red wine, and reduce by 2/3, scraping bottom of pan.
Add stock, and reduce rapidly by 2/3. Swirl in chocolate until melted and remove from heat. Swirl in butter, and strain sauce over venison sauce.
Serve with simple roasted Yukon gold potatoes and roasted onions, and buttered cauliflower. (Serves 4)