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Pan Sauces and Reductions

Venison Steaks with Dark Chocolate Red Wine Sauce

Prep 15 min Cook 20 min Total 35 min Servings 2

By Lukasz Jagiello

Inspired by The F Word S1E3. Who Taught Me: Gordon Ramsay

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Venison has almost no fat, so pull it at 125°F; past medium it turns liver-like and dry.

Ingredients

Method

  1. 01

    Pat the steaks dry, season well and let them sit out 20 minutes.

  2. 02

    Heat oil in a heavy skillet until shimmering. Sear steaks 2–3 minutes per side for medium-rare, adding 1 tbsp butter in the last minute to baste. Rest on a board.

  3. 03

    Pour off most fat. Cook shallot and thyme 1 minute, add wine and boil until reduced by two-thirds.

  4. 04

    Add stock and jelly; reduce to about 1/3 cup. Off the heat whisk in the chocolate and remaining butter until glossy. Season.

  5. 05

    Slice the venison against the grain and spoon the sauce over.

Notes & swaps

  • Venison has almost no fat, so pull it at 125°F; past medium it turns liver-like and dry.

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