Caxton magazines staffEvent planner Rudie Stoop (082 880 9369) and chef Nicky Gibbs (083 731 5208) team up to throw a chic cocktail party. To keep things stress-free, Rudie suggests you set up a buffet table and a self-service bar so your guests can help themselves at leisure
INGREDIENTS
- 500g venison loin, sliced into medallions
- 45ml olive oil
- salt and ground black pepper
- 100g baby Asian mushrooms like enoki, 60ml coloured peppers, finely diced and fresh rosemary sprigs, to serve
For the bitter chocolate jus:
- 200ml brown meat stock
- 60g bitter dark chocolate
- 25ml chocolate liqueur
- salt and ground black pepper
METHOD
1. Marinate the venison in the olive oil, salt and black pepper for at least 30 minutes. Grill the meat to your liking.
2. To make the jus: place all the ingredients in a pan and cook over a low heat until the chocolate has melted. Allow the mixture to reduce until about 200ml of the liquid remains. Adjust the seasoning with salt and pepper.
3. To serve: divide the warm venison medallions amongst small serving plates. Top with the mushrooms and diced peppers and garnish with a sprig of fresh rosemary. Drizzle with the warm bitter chocolate jus
This recipe makes 9 canapé portions.
