Hickory Bacon Wrapped Venison Filet with Blackberry Valhrona Sauce Recipe

Ingredients

• 8 ounces hickory-smoked bacon
• 2 pounds venison fillet
• 2 ounces cocoa nibs
• Sea salt, preferably Maldon
• Freshly ground black pepper
• 16 ounces red wine
• 2 ounces port wine
• 1 ounce orange zest
• 4 ounces shallots, sliced
• 4 sprigs thyme
• 4 fresh bay leaves
• 8 ounces venison stock reduction (you can also use a beef stock, simmered with veal trimmings and reduced by half, then strained)
• 1 ounce chocolate, preferably Valrhona 72%
• 3 ½ ounces sweet butter
• 4 ounces blackberries
• 1 ounce extra-virgin olive oil
• 12 ounces chanterelles, cleaned
• 8 ounces baby Tokyo turnips, blanched
• ¼ cup chestnuts, cleaned and braised in water until tender, then peeled (you can also use canned whole, peeled chestnuts or peeled, frozen chestnuts)
• 1 teaspoon chives, sliced thinly
• 1 ounce micro beet greens
• 1 ounce micro purple shiso leaves
• 1 tablespoon extra-virgin olive oil

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