Food Network: Venison Loin with Chocolate Infused Sauce

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Venison Loin with Chocolate Infused Sauce
Recipe courtesy Anthony Calamari

Ingredients
1 (1 1/2-pound) venison loin, or substitute lamb loin
4 cups red wine
4 bay leaves
4 sprigs thyme, plus more for garnish
4 cups venison stock (or beef stock)
1/4 cup semisweet dark chocolate chips
Salt and freshly ground pepper
1/4 cup pecans, toasted and chopped
1 cup honey
3 ounces olive oil
1 pound chanterelles, cleaned and sliced
4 cloves garlic, sliced
1 1/2 pounds braising greens
4 tablespoons fresh lemon juice, plus more to taste

Instructions
Place the venison loin in a non-reactive bowl or pan and add the red
wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated.

Preheat oven to 350 degrees F.

Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and
pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by
half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take
off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep
warm.

Combine the pecans and honey in a small bowl.

Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat
1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the
oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the
venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest.

Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season
with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden
spoon. Reserve.

In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and
saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to
taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve.

For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions.

On each dinner plate, add some chocolate sauce and then layer the braising greens, then the
chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top
of the venison and garnish the plate with a sprig of thyme.