Roast Venison with Chocolate Sauce and Beetroot Puree

By Aaron Burgess for Silver Fern Farms
Roast Venison with Chocolate Sauce and Beetroot Puree
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Roast
  • 1 Tbsp canola oil
  • 1 Tbsp butter

Chocolate Sauce:

  • 50 g high quality 70% cocoa chocolate
  • A few drops of tabasco sauce
  • 100ml Banyuls or Madeira
  • Salt & pepper to taste

Beetroot Purée:

  • 200 g Fresh Beetroot
  • 50 g Potato
  • 50 ml Cream


Peel the beetroot and potato. Cook them in just enough water to cover until very soft. Purée the beetroot and potato in a food processor until very smooth, use a small amount of cooking water if required to loosen the purée. Add the cream to the purée. Season lightly with salt if desired. Leave to cool.

Preheat the oven to 200°C. In an oven-proof frying pan, heat the oil and butter. Season the venison. Brown the meat in the pan on all sides. Place the pan and venison in the oven. Cook for 25 minutes until medium-rare. Place the venison on a plate, and cover with tin foil and rest while making the chocolate sauce.

While the meat rests, melt the chocolate in a double-boiler or in the microwave (no more than 50% power) with the tabasco sauce. Deglaze the pan with the Banyuls or Madeira. Reduce the liquid by half. Add the liquid to the melted chocolate, and mix well.

Slice the venison, and plate it with the chocolate sauce and the beetroot purée. Serve with carrots, broccoli, and potatoes.

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