Jamie Oliver served up tasty roast venison with barolo, chocolate sauce and a potato and celeriac mash on Saturday Kitchen.

The ingredients for the sauce are: 1kg venison bones (from a local butcher), 1 red onion chopped, 1 carrot, chopped, 1 celery stick, roughly chopped, 1 tbsp plain flour, 375ml barolo wine, 25g dark chocolate, minimum 70% cocoa solids, broken into pieces, 25g unsalted butter, salt and freshly ground black pepper.

For the venison: 1 tbsp coffee beans, 1 tsp white peppercorns, 2 fresh rosemary sprigs, leaves picked, 2 garlic cloves, roughly chopped, 1 orange, finely grated zest only, 2 tbsp balsamic vinegar, 2 x 750g venison loin fillets, trimmed, at room temperature, 14 prosciutto slices and 2 tbsp olive oil, for drizzling.

To serve: potato and celeriac mash and braised winter greens.

See recipes by Jamie in his book titled: Jamie Oliver’s Christmas Cookbook available from Amazon now.