Venison slices in grape and chocolate sauce

Main meal for 4 people
Preparation time, approx. 25 minutes

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1 Toast the almonds in a wide non-stick frying pan until golden brown. Do not add any fat. Place on one side. Halve the grapes and remove the pips. Chop up the onion. Heat a little butter in the pan. Sear the meat, piece by piece, over a high heat. Place in a bowl. Place on one side.

2 Sauté the onion and the grapes in the meat juices over a medium heat. Add the wine and the stock. Cook until the liquid has reduced by half. Break up the chocolate and dissolve into the sauce.

3 Add the meat and heat. Add salt and pepper to taste. Place the meat in the sauce on warmed plates. Decorate with the almond slivers and serve immediately.

HINT. Serve with noodles and red cabbage.


4 dessert sp. of almond
100 g white grapes
1 onion
Butter to sear
500 g of venison pieces
2 dl strong red wine
3 dl game stock
35 g extra dark bittersweet chocolate, 78% cocoa
Salt, cayenne pepper

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