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1
Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme.
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2
Let marinate for 24 hours, refrigerated.
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3
Preheat oven to 350 degrees F.
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4
Remove the venison loin from the marinade and pat dry using paper towels.
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5
Reserve the marinade and pour it into a non-reactive saucepan.
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6
Bring to a boil and reduce over high heat until reduced by half.
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7
Add the venison stock and lower the heat to medium-low flame.
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8
Reduce again by half, then take off the heat and add the semisweet chocolate and whisk.
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9
Season with salt and pepper, to taste.
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10
Keep warm.
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11
Combine the pecans and honey in a small bowl.
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12
Season the venison with salt and pepper.
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13
In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil.
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14
Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes.
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15
Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare.
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16
Remove from pan and allow to rest.
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17
Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil.
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18
Add the chanterelles and season with salt and pepper.
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19
Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon.
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20
Reserve.
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21
In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil.
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22
Add garlic and saute until golden, about 30 seconds.
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23
Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice.
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24
Saute the braising greens until tender, stirring frequently.
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25
Reserve.
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26
For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions.
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27
On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin.
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28
Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme.
