This venison block with cocoa nibs will elevate your festive meal and surprise your guests

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• Key ingredients for a successful venison steak with cocoa nibs
  • How to prepare this venison steak with cocoa nibs without hassle
• Chef’s tips for making your cocoa steak successfully without stress
  • Little secrets to personalize your venison steak
• What you really need to remember for an amazing festive dish
  • Can the venison be replaced with another meat?
  • How long can the venison tataki be kept?
  • My parsnip mash is too runny, how can I fix it?
  • Can elements be prepared in advance?
  • What utensils are essential?
• Venison Steak with Cocoa Nibs
  • Ingrédients
  • Instructions
  • Notes
  • Nutrition Facts

The right recipe is venison steak with cocoa nibs… Let me tell you, it’s a dish that really shakes things up in the game world. Honestly, I was a bit scared the first time; cocoa with meat, I admit, it sounded strange. But you know what? It’s a killer!

This subtle blend of bitter cocoa and the delicate taste of venison, it’s like a stroll through an autumn forest with a hint of mystery. And then, there’s that crispy crust, a slight chocolaty aftertaste that tickles the taste buds… Hmmm.

Often, I go all out with the spices to personalize the recipe. I add a bit of pink peppercorns, sometimes Kampot pepper, it spices things up without overpowering the meat. Oh, and for the mash, I love the velvety sweetness of parsnip, it makes the perfect connection.

This dish is also a fun challenge: a little patience to manage the cooking and the reduced sauce well, and you’ll see, your guests will ask for the secret. I guarantee that even fans of classic meat will not remain indifferent.

Ready to impress without spending hours in the kitchen? Come on, follow me, I’ll share my favorite recipe with its little secrets, tips to not mess up, and turn out a home chef!

Key ingredients for a successful venison steak with cocoa nibs

To start, you need a good piece of venison, about 600 g, thick, 4 to 5 cm, to be able to play with the cooking. If you don’t have venison, an Angus beef fillet will work just as well.

Next, to create that famous crust that makes all the difference, you will need unsweetened cocoa powder (I’m not joking, not Nesquik), cocoa nibs for the crunchy aspect, and crushed pink peppercorns. It’s essential; they work together like a little symphony.

For the mash, believe me, parsnip is your best ally. Three medium parsnips, firm demi-salted butter, and good whole milk for a texture that melts. Nothing too light here; it’s a festive dish, let yourself go.

The sauce? Veal stock, well reduced, with possibly a drizzle of neutral oil for cooking. A little fresh thyme if you want a country scent, but it’s optional.

• 🥩 1 venison steak (~600g) or beef fillet
• 🍫 1 tbsp unsweetened cocoa powder
• 🌸 1 tsp crushed pink peppercorns
• 🥔 3 medium parsnips
• 🧈 60g demi-salted butter
• 🥛 100 ml whole milk
• 🌻 2 tbsp neutral oil (grape seed or sunflower)
• 🍲 200 ml veal stock
• 🧂 Salt, black pepper

How to prepare this venison steak with cocoa nibs without hassle

Honestly, parsnip mash is the base. Peel your parsnips following the direction of the fibers (I promise you that changes everything), then cut them into even cubes. We don’t want oddly cooked pieces; otherwise, the mash becomes wobbly.

Cook them in well-salted boiling water (don’t be stingy with the salt; your mash will thank you) for 15-20 minutes, just long enough for them to become tender like a big cloud.

Then, drain well (I admit I often forget to dry them well, which gives a slightly watery mash, not great). Blend with the butter and milk, adding milk little by little to control. Season, taste, and enjoy yourself.

For the meat, take it out 30 minutes before cooking. This is the thing not to skip if you want even and nice cooking in the center (I won’t tell you about the failures where the steak is tough and cold inside, yuk).

Prepare your cocoa and pink pepper mixture, coat the meat well on all sides and let it rest at room temperature so that it sets well.

Chef’s tips for making your cocoa steak successfully without stress

🔥 The pan is sacred. Take out your cast iron or steel pan; the heat must be intense, almost wild. Nothing worse than a lukewarm pan that just cooks; you need to sear it to get a perfect crust.

⏰ The golden rule: 1 minute on each side, then 15 rapid seconds on the edges. Resist the urge to move or poke the meat. We want a beautiful black crust, almost burnt without being charred.

🌡️ I like using a meat thermometer; 28-30°C at the core for a perfect rare tataki. Without that, trust your finger: the meat should still be tender under pressure.

🥄 For the sauce, patience! Let the veal stock reduce gently over low heat. It takes 15 minutes, but it’s worth a thousand times. A syrupy and shiny sauce will change everything.

Little secrets to personalize your venison steak

• 🍯 Add a spoonful of chestnut honey to the mash for a surprising autumn touch.
• 🍊 A zest of organic orange in the cocoa/pink pepper crust brings a delicate tangy freshness.
• 🌿 Want a taste of Provence? Replace the pink pepper with Provence herbs for a garrigue feel.
• 🥚 Vegetarian version: replace the steak with a thick slice of blanched celeriac coated in the same mixture.

What you really need to remember for an amazing festive dish

Honestly, the key is patience. Venison is not just any meat; it’s fragile and needs to be treated with respect. It’s not everyday ground beef, so we pay attention to the cooking and watch it closely.

Don’t skip resting after cooking; I’ve seen too many dry meats due to post-pan stress. Those 3 minutes make all the difference; the juices redistribute, and you enjoy it ten times more.

Oh, and honestly, forget sweet cocoa; it’s heresy with meat. The bitterness and depth of pure cocoa, combined with pink pepper, is magic. If you’re craving a little sweet twist, the mash or sauce lend themselves better than the crust.

And while we’re at it… heat your plates. It may seem silly, but your guests will feel the difference; it’s the cherry on top for a gourmet dish that stands out.

Can the venison be replaced with another meat?

Yes, absolutely! An Angus or Wagyu beef fillet works very well. For a marine touch, red tuna in tataki can also be sensational.

How long can the venison tataki be kept?

I recommend consuming it within 24 hours. It keeps well in the fridge, properly wrapped, but don’t reheat it, that alters the texture. Fresh is much better.

My parsnip mash is too runny, how can I fix it?

Don’t panic! Let it reduce gently in a saucepan over low heat while stirring or add a little cornstarch mixed in water. Next time, go easy on the milk.

Can elements be prepared in advance?

Yes, the parsnip mash and sauce can be prepared the day before and reheated gently. The cooking and crust of the steak are done at the last minute, it’s just a matter of minutes.

What utensils are essential?

A cast iron or steel pan for searing, an immersion blender for ultra-smooth parsnip mash, and a good sharp knife for slicing the tataki neatly.