Rack of venison, roasted carrots & forager sauce
- Preparation and cooking time
- More effort
- Serves 6
- 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
- STEP 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.
- STEP 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).
- STEP 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.