This is a really simple recipe that doesn’t take a lot of time but you can plate it up and impress your guests with the intriguing combination of sweet and savoury. You are essentially deglazing the pan with red wine and port as you would to make a jus, but the addition of a sprinkling of deep, dark, grated chocolate really adds another dimension to the dish.
I served it up with mashed potatoes and spiced braised red cabbage which was really beautiful and perfect for a chilly Dunedin spring day.