Methods/steps

Trim venison loin, removing silver skin and excess fat. Cut into 8 4 oz medallions and reserve the trimmings.

Add oil to a saucepot over high heat. Add venison trimmings and cook until dark brown. Drain off excess fat and add onion, carrot and garlic. Continue to cook until vegetables are golden brown. Add the port, red wine and thyme and cook for 3 to 5 minutes. Add water or stock to cover. Bring to a boil, reduce to a simmer and allow to reduce by a third. Strain and reserve liquid.

Preheat oven to 475˚F. Wrap a strip of bacon around each medallion and tie with butcher’s twine or kitchen string. Add vegetable oil to a large ovenproof fry pan over high heat. Season venison with salt and pepper, sear all sides and pour off excess fat.

Place in oven for 5 to 7 minutes for medium-rare or longer for desired doneness. Remove meat from oven and allow to rest 5 to 10 minutes. Remove string and keep warm until ready to serve.

For the chocolate sauce, take a small saucepot and reduce the short stock further by half to give a more concentrated flavour. Remove from heat and whisk in chocolate. Season to taste and keep warm.

Arrange two medallions on each plate and laddle sauce accordingly.