Serves 1 | Prep Time: 30 minutes, Cook Time: 20 minutes
1 Medjool date, cut in half
15 ml (1 tbsp) chestnut purée
30 ml (2 tbsp) chicken mousse (recipe below)
1 piece caul fat
2 each organic baby carrots and baby turnips, peeled and blanched
¼ cup chocolate sauce (recipe below)
1. Spread chicken mousse on top of venison striploin.
2. Fill both halves of Medjool date with chestnut purée and press into the chicken mousse.
3. Wrap the coated venison with a single layer of caul fat and pan sear.
4. Cook venison in a 350˚F oven for 10 to 15 minutes or until desired doneness is achieved.
5. In a small pot, bring chocolate sauce to a boil.
6. Reheat blanched vegetables in boiling water and toss with butter, salt and pepper.
7. Serve venison with chocolate sauce and vegetables.
Chicken Mousse
115 g (1/4 lb) ground
organic chicken
2 organic egg whites
250 ml (1 cup) 35% cream
60 ml (4 tbsp) truffle oil
Salt and pepper to taste
1. In a food processor, blend chicken and egg whites until well mixed.
2. Slowly pour in 35% cream, followed by the truffle oil. Pulse to blend.
Chocolate Sauce
1 organic shallot, finely chopped
60 ml (1/4 cup) demi glace
60 ml (1/4 cup) red wine
60 ml (1/4 cup) port
30 g (1 oz) Green & Black’s Organic Chocolate, finely grated
15 ml (1 tbsp) organic butter
1. In a frying pan, sauté shallot until translucent.
2. Deglaze pan with red wine and port and simmer until the mixture is reduced by 2/3.
3. Add demi glace and bring to a boil.
4. Add butter and chocolate, stirring constantly to emulsify with the sauce.
