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moose tenderloin fancy cooked meal with chocolate wine sauce on a bed of roast celeriac in a dish
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5 from 2 votes

Moose With Chocolate Red Wine Sauce

This fantastic and delicious way of cooking moose has the best sauce you've ever paired with venison.
Course Main Course, Main Dish
Cuisine European, Norwegian, Scandinavian, Swedish
Keyword Chocolate, Moose, Venison, Wine Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 480kcal
Cost $20

Equipment

  • 1 Pan
  • 1 Oven
  • 1 Sieve To strain the sauce

Ingredients

  • 500 grams Moose Tenderloin this is a little over a pound
  • 1 tbsp Salt enough to sprinkle around the outside of the piece of meat
  • 1 tbsp Butter or neutral oil

Chocolate Red Wine Sauce

  • 2 Shallots Peeled and cut in chunks
  • 3 cloves Garlic smashed
  • 100 grams Lardons can use pancetta or bacon as a substitute
  • 1 cup Red Wine something rich like Merlot or Pinot Noir
  • 1 cup Beef Stock homemade, or store- bought with no added salt
  • 3 sprigs Rosemary
  • 2 tsp Black Peppercorns freshly cracked
  • 1/2 tsp Salt more or less to taste
  • 1 tsp Dark Chocolate finely grated
  • 1 tsp Plum Vinegar optional

Instructions

  • Clean your moose tenderloin and sprinkle salt on all sides. Place in a pan on high heat with a bit of butter/oil and brown all the sides.
  • Place the moose in a loose foil pack and put in an oven preheated to 180 Celsius for about 10 minutes for a perfect medium-rare.
  • While the moose is in the oven (and after you pull it out to rest) you can work on the chocolate red wine sauce.

Chocolate Red Wine Sauce

  • In a pan on medium heat add the lardons. When they begin to render some of their fat add in the shallots and smashed garlic. Cook until shallots are translucent.
  • Add in the red wine and turn the heat up high. Reduce by 50%
  • Add in the beef stock, rosemary, and peppercorns, and reduce again by 50%
  • Whisk in the salt and then strain the sauce into a fresh container. Whisk in the finely grated chocolate now the sauce is off the heat to prevent curdling. If you would like, here you can also add the vinegar for a bit of freshness and to lift the sauce.

Plating

  • Slice your moose tenderloin into relatively thick slices and plate on a bed of whatever starch you are using. I used roasted celery root but you can use mashed potatoes, roast carrots, or a plethora of other choices. Spoon over the rich chocolate wine sauce and enjoy!

Nutrition

Serving: 1portion | Calories: 480kcal