Roast venison with barolo and chocolate sauce

1. 1

   To make the sauce, preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Place the venison bones in a large, deep roasting tin. Add the onion, carrot, celery and flour to the tin and toss together. Roast for 1 hour, then use tongs to transfer everything to a large casserole.

3. 3

   Add enough boiling water from the kettle to the roasting tin to scrape up the sticky goodness from the base. Pour the water from the tin into the casserole and pour in the wine. Just cover with more boiling water then simmer over a low heat for 2 hours. Skim the surface and top up the water occasionally, if needed.

4. 4

   Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a saucepan.

5. 5

   Simmer the sauce over a low heat to a desired consistency, then turn the heat off. Set the pan aside.

6. 6

   To make the venison, crush the coffee beans and peppercorns in a pestle and mortar until fine. Add the rosemary leaves and pound into the mixture. Add the garlic and pound to make a rough paste. Stir in the orange zest and muddle in the balsamic.

7. 7

   Cut each venison loin in half so there are four pieces. Rub the coffee paste all over the meat.

8. 8

   Preheat the oven to 200C/180C Fan/Gas 6.

9. 9

   Divide the prosciutto between two large sheets of baking paper, slightly overlapping the slices. Place two pieces of venison on top of each other on each baking paper sheet, spooning the meat so the thick and thin ends even each other out.

10. 10

    Roll up the prosciutto, tucking in the ends. Tie with string at regular intervals to secure the prosciutto in place, then transfer to a large roasting tin.

11. 11

    Drizzle with a little oil, then roast for 30 minutes, turning every 10 minutes.

12. 12

    Remove from the oven and leave to rest for 10 minutes.

13. 13

    To serve, bring the sauce back up to a simmer in the pan, stir in the chocolate and butter and whisk until smooth. Leave for a few minutes then season with salt and pepper.

14. 14

    Remove the string from the venison. Carve and serve with the sauce, mash and braised winter greens.

1 serving ≈ 140 g

Nutrition values are estimates. - means data is unavailable.