- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 510
- Fat Content: 26g
- Saturated Fat Content: 9g
- Carbohydrate Content: 12g
- Sugar Content: 11g
- Fiber Content: 7g
- Protein Content: 49g
- Sodium Content: 1g
Rack of venison, roasted carrots & forager sauce
- carrot - 8 medium carrots, washed and peeled
- star-anise - 4 star anise
- butter - 100g butter
- juniper-berry - 12 juniper berries
- thyme - 1 tsp dried thyme
- rapeseed-oil - 4 1/2 tbsp rapeseed oil
- venison - 2 x 6-bone racks of venison, French trimmed
- banana-shallot - 1 banana shallot, finely chopped
- chicken-stock - 1 litre brown chicken stock
- gin - 50ml sloe gin
- blackberry - 150g blackberries
- Heat oven to 200C/180C fan/gas 6. Lay the carrots, star anise and butter in a roasting tin. Sprinkle with a little flaky salt and roast for 30 mins. While the carrots cook, crush the juniper berries using a pestle and mortar, then add 1 tsp salt, the thyme and 4 tbsp rapeseed oil.
- Rub the mix all over the venison racks, then sear in a large, hot frying pan for 4 mins until they are evenly coloured all over. Lower the oven temperature to 60C/40C fan/gas 1/4, put the racks on top of the carrots, bone-side up, and roast for 2 hrs. At this low temperature an electric oven will be more accurate (if using gas, check regularly).
- Meanwhile, make the sauce. Fry the shallot in the remaining oil in a saucepan over a medium heat until softened. In a separate saucepan, reduce the stock to 300ml, then pour it over the shallot with the sloe gin. Bring to a simmer and reduce slightly. Stir in the blackberries in the final few mins to heat through, then serve.
Sunday lunch recipe for 6 people, takes only 30 mins; recipe has carrot, star anise, butter, juniper berry, thyme, rapeseed oil, venison, banana shallot, chicken stock, gin and blackberry.