Module 3 · Meat & Poultry
Venison Loin with Juniper-Pepper Crust and Dark-Chocolate Red-Wine Sauce
Venison Loin with Juniper-Pepper Crust and Dark-Chocolate Red-Wine Sauce is a keto dinner with 9.5 g net carbs, 52 g protein and 29 g fat per serving (507 kcal). It serves 2 and takes 50 minutes in total.
Lean venison loin under a crushed juniper-and-pepper crust, roasted to a deep rosy pink and sliced over a dark, glossy red-wine sauce rounded with a little 85% chocolate, with buttery sautéed kale.
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Allergens in this Ketogeni recipe: milk, celery, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 2 servings · Active time: 35 min · Total time: 50 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 9.5 g |
| Protein | 52 g |
| Fat | 29 g |
| Energy | 507 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 400 g venison loin (backstrap), trimmed of sinew
- 4 g fine sea salt
- 1 tsp juniper berries, crushed
- 1.5 tsp black peppercorns, coarsely crushed
- 15 ml avocado oil, for searing
- 15 g organic shallot, finely chopped
- 100 ml dry red wine
- 150 ml organic game or beef stock
- 10 g 85% dark chocolate, finely chopped
- 15 g cold organic butter, diced, to finish the sauce
- 150 g organic kale, stems removed, torn
- 20 g organic butter, for the kale
Step-by-step method
- Crust. Pat the venison very dry and season with the salt. Mix the crushed juniper and pepper and press them firmly over every side. Leave at room temperature for 15 minutes and heat the oven to 200 °C / 400 °F (fan 180 °C).
- Sear. Heat the avocado oil in an oven-proof cast-iron pan over high heat and sear the loin on every side until the crust is dark and fragrant, about 4 minutes in all.
- Roast and rest. Move the pan to the oven until a thermometer in the centre reads 52 °C / 126 °F, 5–8 minutes. Venison is very lean, so take it no further than medium-rare. Rest on a warm board, loosely covered, for 8 minutes.
- Sauce base. Set the pan over medium heat and soften the shallot in the juices for 1–2 minutes. Pour in the wine and reduce by two-thirds, then add the stock and reduce by half to a light syrup, about 6 minutes.
- Chocolate finish. Off the heat, whisk in the chocolate until melted, then the cold butter a piece at a time to a dark, glossy sauce. Season — it should taste deep and savoury, barely bitter, never sweet.
- Kale. Melt the butter in a wide pan, add the kale with a splash of water and toss over medium-high until wilted and glossy but still bright green, 3–4 minutes. Season.
- Slice and plate. Carve the venison into thick slices to show the rosy centre. Pool the sauce on warm plates, lay the slices over it and pile the kale alongside.
Variations
- Weigh substitutions and recalculate nutrition before serving.
Storage
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Questions and answers
How many net carbs are in Venison Loin with Juniper-Pepper Crust and Dark-Chocolate Red-Wine Sauce?
One serving has 9.5 g net carbohydrates, 52 g protein and 29 g fat (507 kcal). The recipe makes 2 servings. These figures are estimates; your own ingredients may differ.
Can I make Venison Loin with Juniper-Pepper Crust and Dark-Chocolate Red-Wine Sauce ahead, store or freeze it?
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Which allergens are in Venison Loin with Juniper-Pepper Crust and Dark-Chocolate Red-Wine Sauce?
It contains milk, celery and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Venison Loin with Juniper-Pepper Crust and Dark-Chocolate Red-Wine Sauce gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Venison Loin with Juniper-Pepper Crust and Dark-Chocolate Red-Wine Sauce?
Yes. Weigh substitutions and recalculate nutrition before serving.