GYS – Cocoa & Chilli Venison Recipe

Here is the recipe and method for the amazing dish Chef Rob and Heather demonstrated in the Game Cookery Theatre at the Great Yorkshire Show 2019

For the Rub: –

4 Tbsp Fresh Ground Coffee

3 Tbsp Cocoa Powder

1 ½ Tbsp Salt

1 Tbsp Light Brown Sugar

2 Tsp Chilli Powder

1 Tsp Cinnamon

For the Sauce: –

200g Blackberries

75g Blueberries

1 Juice of Lemon

4 Tbsp Sugar

100ml Red Wine (Merlot or Cabernet Sauvignon)


Cabbage Parcel: –

3 Savoy Cabbage Leaves

¼ Savoy Cabbage Sliced

½ Shallot Finely Diced

2 Slice Smoked Bacon

10g of Butter

5ml of Vegetable Oil

1 Leek Leaf

Salt & Pepper


Sautéed Savoy & Bacon: –

½ Savoy Cabbage

6 Slices Smoked Bacon

15g Butter

5ml Vegetable or Rapeseed Oil


New Potatoes: – 6 New Potatoes

15g Butter

5ml Vegetable or Rapeseed Oil

Salt & Pepper


1 Venison Loin

5ml Vegetable Oil (for frying)



  • For the rub: – Mix all dry ingredients together & roll Venison loin to coat evenly. Knock off excess rub & seal in a pan with vegetable oil. Cook in oven for around 16-18 minutes. Rest for 2 minutes before serving.
  • For the sauce: – Put all ingredients into saucepan and bring to boil. Leave to simmer for around 10-12 minutes. Try not to squash fruit so they are still whole.
  • For the parcel: – Remove 3 outer leaves from cabbage and blanch in boiling water for 20-30 seconds before chilling in ice water. Saute bacon, shallot and savoy in butter and oil until savoy is sort & bacon is cooked. Layout savoy leaf & gently place savoy mx in the middle. Wrap and tie with leek strand.
  • For the savoy garnish: – Repeat process in step 3 for savoy, shallot & bacon.
  • For the new potatoes: – Boil water & cook for around 16-18 minutes or until soft in a hot frying pan and saute potatoes until golden brown.

Present on plate as required, not forgetting to add some whole blackberries and blueberries from your sauce.


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