Name: Rack of venison, roasted carrots & forager sauce
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 8 medium carrots , washed and peeled -; 4 star anise -; 100g butter -; 12 juniper berries -; 1 tsp dried thyme -; 4 ½ tbsp rapeseed oil -; 2 x 6-bone racks of venison , French trimmed -; 1 banana shallot , finely chopped -; 1 litre brown chicken stock -; 50ml sloe gin -; 150g blackberries -

Rack of venison, roasted carrots & forager sauce

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rack of venison, roasted carrots & forager sauce

1. 8 medium carrots , washed and peeled -

2. 4 star anise -

3. 100g butter -

4. 12 juniper berries -

5. 1 tsp dried thyme -

6. 4 ½ tbsp rapeseed oil -

7. 2 x 6-bone racks of venison , French trimmed -

8. 1 banana shallot , finely chopped -

9. 1 litre brown chicken stock -

10. 50ml sloe gin -

11. 150g blackberries -

How to cook deliciously - Rack of venison, roasted carrots & forager sauce

1. Stage

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.

2. Stage

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).

3. Stage

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.