Composition / ingredients
Cooking method
Venison should be rolled in thyme leaves, seasoned with salt and pepper. We leave it for a while. Put unpeeled potatoes in salted water, boil in a uniform, peel and cut into thin circles and fry in olive oil.
When frying, when we turn the potatoes over, add meat and mushrooms there, mix the morels with potatoes. Fry the meat on all sides for 15-20 minutes, add at the same time finely chopped onion, garlic and butter.
Pour wine into another frying pan, add butter and chocolate to it, warm up this sauce for a while and let it cool.
To the finished potatoes with mushrooms, add finely chopped parsley for flavor. The cooled meat is spread on a dish, cut into small pieces with a thickness of 1 cm.
Sprinkle the cooked food with thyme, pour chocolate sauce, then olive oil.
Venison in chocolate sauce is one of the culinary recipes of traditional English cuisine. You can replace venison with beef, but the meat inside should remain red.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Garlic - 143 kcal/100g
- Fresh morels - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Shallots - 72 kcal/100g
- Deer ham - 123 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
