Venison With Chocolate Sauce

There is often confusion regarding the intended objects of Jesus' saving work. Was it His mission to try to save as many people as possible? Or was He sent to actually save many specific people? Another way to ask these two questions is like this: Was Jesus trying to save all people so that many would become His? Or was He saving the many because they were already His? Passages like Matthew 1:21, Matthew 11:25-27, John 5:21, John 6:37-39, John 10:14-16, John 17:1-3, 2 Thessalonians 2:13 and many others, strongly affirm the latter.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Alex, Factor, The	2	Servings

INGREDIENTS

1		400 g, 14oz fillet of
		venison well
		matured
2	T	Groundnut oil
1	T	Butter
1/2		Stick celery, finely diced
1/4		Carrot, peeled and finely
		diced
1/4		Onion, peeled and finely
		diced
4		Juniper berries, crushed
200		Red wine, 1/3 pint
100		Port, 3 1/2fl oz
200		Chicken or beef stock, 1/3
		pint
50	g	Bitter chocolate, grated
		2oz
1		Parsnip, weighing approx
		200g 7oz peeled
		seeded and cut into
		4cm pieces
100		Whipping cream, 3 1/2fl oz
4	T	Butter
100	g	Cranberries cooked for an
		hour with 100g 4oz
		sugar
		4oz
10		Walnut halves
10		Deep fried parsley or celery
		leaves

INSTRUCTIONS

First make the parnsip pure: Boil the chopped parsnips until totally
soft, strain them through a colander and press to remove any excess
water. Heat the cream and butter then pure the parsnips with these in
a food processor, seson to taste and set aside.  Heat the groundnut
oil, season the venison then sear and brown on all  sides for 2
minutes. Pour off the oil and add the butter, colour  gently for a
further 2 minutes not allowing the butter to go past  golden brown.
Place into the preheated oven for a further 5 minutes  then remove the
venison from the pan and set aside in a warm place to  rest.  Add the
diced vegetables to the pan and caramelise for 2-3 minutes,  pour the
red wine and port into the pan and reduce by 2/3, add the  stock and
reduce by half then finish with the chocolate, salt and  plenty of
black pepper.  Carve the venison then serve on top of the parsnip pure
with the  sauce and garnish around.  Converted by MC_Buster.  Per
serving: 726 Calories (kcal); 62g Total Fat; (78% calories from  fat);
6g Protein; 33g Carbohydrate; 147mg Cholesterol; 404mg Sodium  Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0  Fruit;
12 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 600 Calories From Fat: 270 Total Fat: 30.8g Cholesterol: 76.3mg Sodium: 610.9mg Potassium: 719.1mg Carbohydrates: 72.9g Fiber: 13.7g Sugar: 4.6g Protein: 10.7g