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

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

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