Rack of venison, roasted carrots & forager sauce

Rack of venison, roasted carrots & forager sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 2 hrs, 30 mins

More effort

Serves 6

This dinner party roast has a touch of autumn about it with the star anise, roasted carrots and blackberries in the sauce

Nutrition and extra info

Nutrition: per serving

  • kcal510
  • fat26g
  • saturates9g
  • carbs12g
  • sugars11g
  • fibre7g
  • protein49g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


  • 8 medium carrots, washed and peeled



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 12 juniper berries
  • 1 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 x 6-bone racks of venison, French trimmed



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 1 banana shallot, finely chopped
  • 1 litre brown chicken stock
  • 50ml sloe gin



    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

  • 150g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  1. 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. 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. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
2nd Oct, 2016
Hi, my oven does not go as low as 40, what can you suggest I do? The lowest it goes is 140! Thanks
goodfoodteam's picture
13th Oct, 2016
Hi there,You could roast the venison on a higher heat for a shorter time. Roughly 20 - 25 mins at 200C for medium. You'll need to cook the carrots more too so to keep it simple, continue the recipe as in step 2 without turning the oven down and shorten the cooking time to 20 - 25 mins. Keep an eye on it to make sure everything is done to your liking. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?