Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.
12.03.2021
Background Story:
My recipe of choice has got to be venison backstraps with red wine chocolate sauce and a side of creamed celeriac with pancetta. I discovered this recipe over a year ago after I went hunting and took two deer home with me. I was trying to figure out a good way to cook my back straps and I came across a Gordon Ramsay recipe (low key in love with Gordon). It’s not an incredibly hard recipe to execute, just requires a bit of prep and time. Also finding pancetta and celeriac can sometimes be a hassle. I’d highly recommend anyone try it out! You can even swap the venison with a good cut of beef. This recipe is now my go to when I’d like to cook something fancy and easy!
Recipe:
Backstraps:
- Venison backstraps
- Salt & pepper
- Olive oil
- Seal on all sides
- Baste with butter
- Wrap or cover in foil
- Put them in a hot oven for 8 minutes (380F°)
Lightly cook in a pan:
- Shallots
- Garlic
- Thyme
- Bay leaf.
- Add 350 ml red wine
- Reduce.
- Add 350 ml brown stock
- Shred dark chocolate into reduction
- Do not boil while reducing, it can curdle. If it starts to curdle have a cold pan at the ready and transfer reduction into cold pan.
Side Dish:
- Celeriac
- Pancetta
- Heavy Cream
- Cabbage
- Cube all ingredients and cook until soft
- Then add heavy cream from outside into center
- More cream equals thicker end result
Enjoy!