Gordon Ramsay’s loin of venison is pan-seared and served pink with a deeply rich red wine and dark chocolate sauce. The recipe comes from Sunday Lunch and takes about 25 minutes.
Ramsay demonstrates the method in an F Word video where he warns not to let the sauce boil once the chocolate goes in. He says the combination sounds odd but “they really do go well together.” The sauce is so rich you need only a small amount per plate.
The technique that sets this apart is the butter paper. After searing, Ramsay wraps each venison steak in greaseproof paper before it goes in the oven. He calls it “the perfect chef’s blanket.”
Gordon Ramsay’s Loin of Venison with Red Wine and Chocolate Sauce
Course: DinnerCuisine: BritishDifficulty: Medium4
10
minutes20
minutes280
kcal30
minutesPan-seared venison loin with a reduced red wine and dark chocolate sauce from Gordon Ramsay’s Sunday Lunch, also featured in his Teaches Cooking series. Two cookbook sources, both agreeing on the same core method: sear, wrap in butter paper, roast for 8 minutes, rest, slice pink.
Ingredients
For the venison:
4 venison loin steaks, about 150g (5 oz) each
1 tbsp olive oil
Sea salt and freshly ground black pepper
Greaseproof paper (butter paper), for wrapping
For the sauce:
25g (1 oz) butter
100g pancetta, chopped
4 shallots, peeled and sliced
2 garlic cloves, peeled and sliced
1 thyme sprig
1 bay leaf
1 tsp black peppercorns
2 tbsp raspberry vinegar
350ml (1½ cups) red wine
350ml (1½ cups) brown chicken stock
30g dark chocolate (70% cocoa), finely grated
Directions
- Make the sauce base: Melt the butter in a large saucepan. Add the pancetta, shallots and garlic with the thyme, bay leaf and peppercorns. Cook until softened and golden.
- Deglaze and reduce: Add 1 tablespoon of raspberry vinegar and let it bubble off. Pour in the red wine and boil until reduced by half, about 10 minutes.
- Add the stock: Pour in the chicken stock and boil until reduced to a syrupy consistency, about 15-20 minutes. Strain through a fine sieve into a clean pan. Set aside.
- Sear the venison: Preheat the oven to 220C (425F/Gas 7). Heat olive oil in a hot ovenproof pan. Season the venison steaks and sear for 3-4 minutes each side until well browned.
- Wrap and roast: Wrap each venison steak in a piece of greaseproof paper. Return to the pan and roast in the oven for 6-8 minutes, turning halfway. Remove and rest for 5 minutes.
- Finish the sauce: Gently reheat the strained sauce. Add the remaining raspberry vinegar. Whisk in the grated chocolate off the heat until melted and smooth. Do not let the sauce boil.
- Serve: Slice the venison, which should be slightly pink in the centre. Arrange on warm plates and pour the sauce around.
FAQs
Why does Gordon Ramsay wrap venison in butter paper?
Venison is very lean with almost no fat marbling, so it dries out fast in a hot oven. The greaseproof paper traps steam around the meat, keeping it tender and juicy during the short roast. Without it, the surface overcooks before the centre reaches medium-rare.
This solves a problem that beef does not have, since beef fillet carries enough intramuscular fat to stay moist on its own. His beef wellington uses Parma ham and pastry instead of paper for the same moisture-trapping effect. For venison, you want 52-55C in the centre for medium-rare.
What chocolate should you use for the sauce?
Dark chocolate with at least 70% cocoa solids. Ramsay uses “dark, bitter chocolate” in both the Sunday Lunch and Teaches Cooking versions. Milk chocolate would make the sauce too sweet, so grate it finely so it melts evenly into the hot sauce.
The critical rule is never let the sauce boil after adding the chocolate, because it will curdle and split. Ramsay says to whisk it in gently off the heat. If it starts to separate, pour it into a cold pan immediately and whisk hard to bring it back together.
What does Gordon Ramsay serve with this venison?
Both cookbooks pair it with creamed cabbage, celeriac and carrots with pancetta. The vegetables are sautéed in butter until golden, then Savoy cabbage goes in and cream is reduced by half. Ramsay says the celeriac “tastes almost like the garden” because it grows underground.
For a starchier side, his dauphinoise potatoes from the same era of cookbooks is a classic match. The rich, creamy potatoes balance the sharp chocolate sauce. You could also serve it with his red wine jus instead of the chocolate sauce for a simpler version.
Can you use venison steak or medallions instead of loin?
Venison loin, fillet, medallions, tenderloin and backstrap are all names for similar lean cuts from the same part of the animal. Any of them work for this recipe as long as they are cut to a similar thickness, about 3-4cm. The searing and oven times stay the same.
Haunch is a different cut entirely, from the leg. It is tougher and needs slow cooking, so use that for Ramsay’s venison pie instead. Shoulder and shin also need braising, not the quick sear-and-roast method here.
Does the chocolate sauce keep?
The sauce reheats well and keeps for 2-3 days in the fridge. Reheat it very gently over a low heat, whisking constantly, and do not let it boil. The chocolate will seize if the sauce gets too hot on the second round.
You can also make the sauce ahead and stop before adding the chocolate. Store the reduced wine and stock base, then whisk in the chocolate just before serving. This gives you the freshest flavour and avoids any risk of splitting during reheating.
