VENISON
~400g venison tenderloin (at room temperature)
1 tbs butter

CHOCOLATE RED WINE SAUCE
2 x shallots (roughly chopped)
2 x garlic cloves (roughly crushed with back of knife)
1 tbs black pepper corns (crushed, the bottom of a pot works well)
2 x fresh bay leaves
3-4 sprigs of fresh thyme
200ml red wine
250ml Green Mount 1/6 beef reduction
2 strips of orange peel
¼ cup freshly squeezed orange juice
10g (about 2 squares) of Whittakers 72% Dark Ghana Chocolate, finely grated. 

1. Pat venison dry with paper towels. Season with salt and pepper. 
2. Heat a little olive oil in a pan over a medium - high heat. Sear the venison for 3-4 minutes. Flip and add the butter. Spoon the melted butter onto the steaks to baste. Continue to cook for another 3 minutes for medium rare (this will depend on the thickness, keep a close eye).
3. Set venison aside, cover and leave to rest.
4. Add a dash of olive oil, shallots, garlic, pepper corns, bay leaves and thyme. Cook for 1-2 minutes until soft. 
5. Add red wine and orange peel to deglaze pan. 
6. Reduce by half (this will happen quickly) then add beef reduction. 
7. Simmer on a medium heat for 2-3 minutes until sauce thickens - you want a consistency that nicely coats the back of a spoon. Add orange juice, stir, cook a further 30 seconds. 
8. Strain and gently whisk in chocolate.

TO SERVE
The snappy crunch and freshness of blanched, fresh green beans and simple sweetness of kumara mash go perfectly with this rich, full bodied red wine and chocolate sauce. 

serves 2-3 people.