Cooking With Beer, Whiskey and Spirits

Red wine Chocolate Sauce?

This is honestly the best sauce for venison, but it can definitely be used for steak. This is one of those sauces that make alot of people confused. Red wine and CHOCOLATE?! Don’t worry, it’s not sweet. It’s actually extremely savory and umami. The chocolate adds amazing flavor and aroma, and when paired with red meat… it’s a match made in heaven. I know there’s alot of Red Wine chocolate sauce recipes out there, but this one is the perfect blend of spices. I hope you enjoy!!

Ingredient List:

• 3 Cups Red Wine (Cabernet Sauvignon)
• 3 Strips Bacon (Cut into small strips)
• 1 Tsp Paprika
• 1 Tsp Crushed Red Pepper
• 1 Tsp Thyme (Dried)
• 1 Tsp Rosemary (Dried)
• 12-15 Crushed Whole Peppercorns
• 1 Tsp Tumeric
• 2 Tbsp Unsweeted Cocoa Powder
• 3-4 Garlic Cloves (Quarter each clove)
• 1/2 an Onion (Sliced)
• 1 full large Tomato (Cut it into 8 Pieces)
• 2 Oz Sliced Shiitake Mushrooms
• 1 Tbsp Balsamic Glaze
• 2 Tbsp Olive Oil

How To Make the Sauce:

Step 1– Grab a Sautee Pan and sit it on a large burner, Add your 2 Tbsp of Olive Oil and set to Medium-high Heat

Step 2– After the Oil is up to temperature, add your Bacon, Tomatoes, Onions, Garlic and Shiitake Mushrooms to the pan. It should look like the picture below.

Step 3– Gently Stir your vegetables in the pan so they are evenly cooked, do this for about 5 minutes. You essentially want to sautee them to help mix their flavors together.

Step 4– Add your 3 cups of red wine and Balsamic Glace. Lower the heat to Medium-Low. Now you can add your Paprika, Crushed Red Pepper, Thyme, Rosemary, Pepper, Tumeric, and Unsweetened Cocoa Powder. Stir your mixture so that it’s uniform throughout and cover the pot. Let let your vegetables and seasoning cook and blend together for about 25-30 minutes. Stirring occassionally.

Step 5– After 25-30 minutes, take the lid off the pot and taste the liquid. Is it bitter? If so, let it it continue to cook for another 5-10 minutes uncovered and add a Teaspoon of Salt. As the Red Wine reduces, the tomato flavor should mix in, giving an Umami flavor throughout.

Step 6– Continue tasting the sauce every 5 minutes, it should be dark with a thick, smoothe texture. When making this sauce, it’s all about tasting it frequently until it has the perfect balance of Tomato, Red Wine and Chocolate.

Step 7– Once the tomato has spread throughout the sauce and the sauce has a balanced flavor, you can strain the liquid and use it for your steak or venison. I personally add it to the steak right after it’s done cooking so it can absorb the sauce while it rests.

Enjoy this delicious Red Wine Chocolate Sauce!!!!!!!!!!!!