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Deer rack with chocolate sauce
Type of dish: Game
Number of persons: 4 persons

Are you looking for a challenging Christmas recipe and tired of the standard picanha and pulled pork? Then go for this venison rack with chocolate sauce made on The Bastard. This recipe is not difficult, but you just need to prepare a few things including the gravy, grilled cabbage and the venison which might make it a little trickier. The great thing about this recipe is that you can actually make everything well in advance, so you won't be in the kitchen all night cooking for your friends and family. Do it the day before!

This Christmas BBQ recipe will have you licking your fingers. After all, that chocolate sauce goes really well with venison. Do not be sparing with the gravy. Are you curious about the video of this venison rack with chocolate sauce? Check out our Instagram account @thebastard.official

Temperature: 200 degrees

What do you need?

400 grams of carrots, diced

400 grams of celeriac, diced

300 grams of bacon, diced

50 grams unsalted butter

½ savoy cabbage, thinly sliced

2 dl cooking cream/unsweetened whipping cream

800 grams of venison steak/rack

Salt and black pepper to taste



1 ltr veal stock

500 grams of shallots, coarsely chopped

4 cloves of garlic, unpeeled and crushed

25 grams of butter

2 sprigs of fresh thyme

1 bay leaf

2 teaspoons black pepper granules

1 bottle of red wine of 7.5 dl

40 grams of dark or bitter chocolate

Deer rack from BBQ - BBQ Christmas recipe

These products can help you prepare this recipe!

Preparation method

Chocolate sauce:

Immediately heat the Bastard to a temperature of 200 degrees direct. Chop the shallots and crush the garlic and heat up a cast iron skillet The Bastard with some oil and sauté everything along with your thyme, bay leaf and peppercorns. Deglaze with the red wine and reduce to 1/3 and sieve through a fine bulb sieve, add the Jus d'veau (veal stock) and reduce again to about half, add the dark chocolate and finish with cubes of cold butter until smooth.

Savoy cabbage:

Peel the winter carrot and cut it into equal pieces, do the same with the celeriac. Cut the bacon into chunks and sauté everything in a cast iron skillet or Dutch Oven (olive oil and butter) along with the carrot and celeriac.

Roughly chop the Savoy cabbage (same as a green cabbage) and add it to the rest after about 10 minutes as well. Pour in the cooking cream and reduce briefly and season with salt and pepper to taste.

Deer Rack:

Heat your Bastard to a temperature of 210 degrees directly. Remove the skin from the venison and trim off the excess fat.

Scrap the bones clean or remove excess meat. Sprinkle with salt and pepper and sear on the BBQ at 210°C.

Continue cooking with plate setter to a core temperature of 50/52°C and let rest before cutting.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!