PT3H
Claude Bosi adds a delicious smokiness to his sauce grand veneur (or huntsman's sauce) by cold smoking dark chocolate in a Bradley smoker. This method achieves a superb consistency and adds an extra depth of flavour to this rich venison loin recipe, with the rich, bitter chocolate offsetting the natural sweetness of the meat. Venison bones for the sauce should be available from your butcher – ask them for help removing the venison sinew too, if required.
Fallow deer, pumpkin, passion fruit and smoked sauce grand veneur