Yorkshire Venison and Chocolate Sauce

Method

Place the meat on a plate leave to come to room temperature before cooking.

Now make the rösti: peel and coarsely grate the potatoes. Using your hands (or a clean j cloth) squeeze the potatoes, a handful at a time, to remove as much water as possible.

Put the squeezed-dry potatoes into a bowl with chopped chives and parsley and season to taste.

Heat the oven to 150C/300F/Gas 2.

Heat half the butter for the rösti in a large heavy frying pan add the potatoes and press down gently to make a neat, even cake. 

Fry on a medium heat until the base is very crisp and a good golden brown.

Add the rest of the butter to the frying pan then slide the cake back into the pan so the cooked side is uppermost. Cook for another 10 minutes or until the underside is also crisp and a good golden brown, and the centre has cooked. Turn the cake out onto a heatproof serving plate and keep in the warm oven.

To cook the venison: first lightly season the meat with salt and pepper and heat the butter in a large solid frying pan. When the butter begins to look foamy add the meat and sear on all sides – allow about 11/2–2 minutes on each of the four sides for medium rare. Remove from the pan, cover with foil (I use butter wrappers) and leave to ‘rest’ whilst making the sauce.

Add the chopped onion to the pan. Finely chop the mushroom stalks and add with the chilli. Cook, over a medium heat, stirring constantly for about 3 minutes until golden. Add the red wine, stock, bay leaf and thyme and stir well until the mixture comes to the boil.

Boil stirring frequently until the sauce has reduced by half. Strain the sauce into a clean pan. Reheat and taste for seasoning, adding salt and pepper as needed. Remove from the heat and whisk in the chocolate to make a smooth glossy sauce. Taste again and stir in a knob of butter adjust the seasoning if needed or add a little more chilli. Carve the fillet into portions and serve with the rösti and hot sauce