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Chef’s Recipe : Venison Loin with Chocolate Tortellini by Ormer, Mayfair

10th Oct 2018

Chocoholics rejoice – next week is Chocolate Week, the nation’s favourite foodie themed week, which returns for a 14th consecutive year to celebrate the world of fine chocolate from 15 to 21 October 2018. Getting us in the mood we bring you a recipe from TV super chef Shaun Rankin:

Venison loin with medjool dates, parsnips and chocolate tortellini

Skill level : 3 (1 – simple to 5 being complex and challenging)


Venison :

  • Venison loin (200g per person)

Chocolate tortellini :

  • 4 eggs
  • 1 egg yolk
  • 110g water
  • 500g ‘00’ flour
  • 60g sugar
  • 130g cocoa

Tortellini filling :

  • 2 eggs
  • 2 yolks
  • 65g caster sugar
  • 125g butter
  • 2/3 drops of smoke essence
  • 125g dark chocolate (55%)
  • 15g self-raising flour

Garnish :

  • Medjool dates
  • Pickled ginger
  • Fondant parsnip / parsnip puree
  • grated dark chocolate
  • quinoa

Method :

Prepare the chocolate tortellini: combine all the ingredients in the exact order above and work into a pasta dough. Put the dough through a pasta roller and cut into square shapes.

Make the filling for the tortellini by combining all the ingredients and whipping until you reach a smooth consistency. Let the mixture cool down.

Carefully spoon a small amount of filling in the centre of each pasta square and fold one corner onto the other. Gather the two ends round and press firmly to seal the tortellini.

Prepare the venison: trim and roll the venison loins into clingfilm to form a tight cylinder, which will help shape the meat and make the portioning easier. Cut into 200g pieces.

Remove clingfilm and cook the meat in a hot pan with a little oil, browning all around, for approximately 8  minutes. Halfway through, add two knobs of butter and fresh thyme and rosemary. Then place onto a cooling rack and leave to rest for six minutes before carving.

Plate up the meat and for each plate, serve with Medjool dates, pickled ginger, parsnip puree and grated dark chocolate. This dish also works well accompanied with quinoa cooked with cardamom and ginger.

Alternatively, we invite you to book a table at Ormer Mayfair by Shaun Rankin and enjoy a glass of Champagne for each guest when dining with the Luxury Restaurant Club. Download the FREE Luxury Restaurant Guide app here for more details and find all the most awarded restaurants in the UK.

Ormer Mayfair - Restaurant (3)-min

Ormer Mayfair by Shaun Rankin,  Flemings Mayfair, 7-12 Half Moon St, London W1J 7BH

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