Whisky-Marinated Venison, Chocolate & Juniper Sauce
Try this rich and elegant venison recipe with a whisky marinade and dark chocolate juniper sauce. A perfect gourmet main course for special occasions or whisky lovers.
Elevate your next dinner party with this whisky-marinated venison steak, served with a velvety dark chocolate and red wine sauce. Infused with juniper and rosemary, this dish is ideal for game season or a dramatic whisky-themed meal.
Ingredients:
For the marinade:
- 600g venison steaks or loin
- 100ml peated whisky (e.g. Laphroaig, Lagavulin)
- 2 garlic cloves, crushed
- 1 sprig rosemary
- 6 crushed juniper berries
- 2 tbsp olive oil
- Sea salt & black pepper
For the sauce:
- 1 finely chopped shallot
- 100ml rich beef or venison stock
- 50ml red wine
- 1 tbsp whisky
- 20g dark chocolate (70–80%)
- 1 tsp redcurrant jelly (optional)
- 1 knob unsalted butter
Instructions:
Marinate the venison
In a dish, mix the whisky, rosemary, garlic, juniper, oil, salt, and pepper. Coat the venison thoroughly. Cover and chill for at least 4 hours, ideally overnight.Sear the steaks
Remove meat from marinade and pat dry. Heat a heavy skillet and cook steaks for 3–4 minutes per side for medium-rare. Rest under foil.Make the sauce
In the same pan, cook the shallot over low heat. Add wine and whisky to deglaze. Pour in the stock and reduce. Stir in chocolate and jelly. Whisk in butter to finish.Serve
Slice the venison and drizzle over the sauce.
Tips & Variations:
Pair with root vegetable mash or charred greens.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
