INGREDIENTS

INSTRUCTIONS

SAUCE
To make sauce, have ready the veal stock. Using a large saucepan, saute the
shallots and garlic in the 25g stick of butter, along with the thyme, bay
leaf and peppercorns, until nicely caramelised and softened.
Deglaze with the raspberry vinegar, then pour in the wine and boil until it
has reduced to about 100ml or 1/2 cup and is syrupy in consistency.
Add the veal stock and boil until reduced by three-quarters to about 600ml
or
2 1/2    cups.
Pour the sauce through a fine sieve set over the bowl, rubbing gently with
the back of a ladle. Return the sauce to the pan. Stir in the chocolate
until it melts, reheating very gently if necessary, but taking care not to
let the sauce boil. Check the seasoning.
To prepare the vegetables, in another saucepan gently saute the carrots,
celery and bacon in the 50g stick of butter until golden brown. Place half
of this mixture in a separate pan and continue cooking for a further 3-4
minutes.
Drain the butter from the cabbage mixture and add the cream. Boil briskly
to reduce by half until lightly thickened. Check the seasoning and set
aside.
Preheat the oven to 220C. Season the venison steaks. Heat the oil in an
oven proof saute pan and brown the steaks until well sealed over - about 3
minutes. Cover with butter paper or a sheet of buttered grease proof paper
and roast in the oven for 4-5 minutes. Remove and set aside to rest.
At this stage, the venison should be slightly pink inside.
Reheat the cabbage mixture and the reserved uncreamed vegetables separate.
Gently reheat the sauce, being careful not to let it boil or it will
separate.
Spoon the cabbage mixture onto warmed plates.
Slice the venison steaks and arrange around the meat.
Nappe the meat and vegetables with sauce and serve.
Converted by MC_Buster.
Per serving: 334 Calories (kcal); 19g Total Fat; (50% calories from fat);
5g Protein; 37g Carbohydrate; 41mg Cholesterol; 295mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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