Greg Doyle, Grant King, Katrina Kanetani

Roast Venison with Banyuls and Bitter Chocolate Ganache – Blueberry Sauce

Name: Roast Venison with Banyuls and Bitter Chocolate Ganache – Blueberry Sauce
Yield: Serves 4
Cuisine: Australia
Ingredients: clarified butter, for cooking; 4 × 100 g (3½ oz) pieces venison loin; 1 litre (35 fl oz) venison stock, reduced to 200 ml (7 fl oz); 30 blueberries; 50 ml (1¾ fl oz) red wine vinegar; 200 ml (7 fl oz) red wine; 1 bay leaf; 6 juniper berries; 1 celery stalk, roughly chopped; 2½ carrots, roughly chopped; 200 ml (7 fl oz) banyuls vinegar (see note), reduced to 50 ml (1¾ fl oz); 60 g (2¼ oz) butter, cut into small pieces; 50 g (1¾ oz) bitter 70% chocolate, broken into pieces; 50 ml (1¾ fl oz) vegetable oil; 200 g (7 oz) venison bones, chopped; 1 small beetroot (beet), roughly chopped; 1 small beetroot (beet), roughly chopped; 2 french shallots, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Ganache

200 ml (7 fl oz) banyuls vinegar (see note), reduced to 50 ml

Oceania
Australia
Sydney
Sauce
Starter
Gluten-free

Method

To make the ganache, heat the banyuls reduction in a bowl over a double boiler and then add the butter, a piece at a time, to the hot reduction, stirring continuously. Wait until each piece is incorporated before adding more. When fully combined, add the chocolate pieces and whisk to