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Venison Steak with a Chocolate Sauce

Best served with steamed kale and roasted potatoes

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • Fussels Extra Virgin Rapeseed Oil for frying
  • 2 venison steaks
  • 50g bacon lardons
  • 1 small red onion, finely chopped
  • 1 tablespoon of Fussels Rapeseed Garlic 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

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