Rack of Venison

Method

METHOD

  1.  Put 1tbsp oil to heat and add chopped trimmings and colour in a saucepan
  2. Add chopped vegetables and sage stalks and colour, then add chicken stock and simmer gently for 30 minutes
  3. Heat 1tbsp oil in roasting tray add venison and colour well on stove top
  4. Season and put into the oven 200 c and roast for 5 minutes then turn down the oven 180 c
  5. Add butter, a few sage leaves and roast for a further 8-10 minutes basting frequently
  6. Take out, season and keep in a warm place
  7. Gently pour away excess oil
  8. Add red wine and reduce by half
  9. Add to stock and bring to the boil
  10. Reduce by 2/3 and strain into a clean pan
  11. Meanwhile melt 2oz butter, cut the endive in half lengthwise and add to the butter
  12. Heat and colour the endive well, season and remove from tray
  13. Beat 2oz butter into sauce and check seasoning
  14. Carve the racks and serve with chives on the endive, and sauce around

Ingredients

Prep time:

Cook time:

Serves: 4

  • 2 racks of venison (x 6 bones)

  • 2tbsp rapeseed oil

  • 1 chopped carrot

  • 1 chopped onion

  • ½ chopped celery

  • 1pt chicken stock

  • Trimmings from the venison

  • 1 bunch sage leaves

  • 2oz butter

  • 1 glass red wine

  • 4oz butter

  • 8 medium sized cooked Belgian endive

  • 2oz butter

  • 1tbsp chopped chives