Best served with steamed kale and roasted potatoes
Recipe by The Devilled Egg | The Online Cookery School.
- Fussels Extra Virgin Rapeseed Oil for frying
- 2 venison steaks
- 50g bacon lardons
- 1 small red onion, finely chopped
- 1 tablespoon of Fussels Garlic Rapeseed Oil
- 2 sprigs of thyme
- 1 sprig of rosemary
- 100ml red wine
- 200ml beef stock
- 20g dark chocolate
Heat a large glug of Fussels Extra Virgin Rapeseed Oil in a large frying pan, season your steak with salt and place them in the pan.
Fry them on each side for 3-5 minutes, depending on their thickness.
Remove from the pan and rest for 4-5 minutes.
In the meantime, make the sauce.
Start by pouring the garlic oil into a saucepan and heat to a high heat.
Add the bacon and fry until golden brown.
Add the onion, thyme and rosemary and continue cooking for another couple of minutes.
Pour in the wine and stock and boil for another minute.
Add the chocolate, melt and strain.
Serve with the steak, potatoes and kale.