You are here: Inns and resorts > Inns and resorts by region > Charlevoix > Auberge des Falaises > Gastronomy > Our Chef's Recipes > Recipe Details >

Ingredients:
(Serves 4)

Venison Chops
· 4 red deer chops
· 30 ml canola oil
· 15 g salted butter

Cocoa Port Sauce
(For 500 ml sauce)
· 375 ml port wine
· 250 ml game meat or veal stock
· 25 g salted butter
· 35 g shallots, finely chopped
· 20 g corn starch (2 tbsp)
· 25 g butter
· 75 g chocolate (64% cocoa)
· 10 g cocoa powder (2 tbsp)
· 1/2 tbsp honey
· Salt and pepper

Preparation:
Venison Chops
1. Heat oil and butter
2. Cook chops 3 to 4 minutes each side over medium heat
3. Salt and pepper

* Overheating will dry and toughen the meat
Cocoa Port Sauce
1. Sweat the shallots in 50 g butter
2. Add port wine, bring to a boil and let simmer 5 minutes
3. Add game meat/veal stock and boil 5 minutes
4. Dissolve corn starch in 50 ml cold water
5. Pour in and let simmer 5 minutes, stir regularly
6. Remove from heat
7. Add chocolate, 50 g butter, cocoa powder and honey
8. Whip thoroughly, salt, pepper and drain
9. Reserve sauce in double boiler

* Do not overheat
Comments:
Serve with wild rice and your choice of baby vegetables.

Follow us on: