Rack of venison, roasted carrots & forager sauce

Rack of venison, roasted carrots & forager sauce

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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
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Ingredients

  • 8 medium carrots, washed and peeled
    Carrot

    Carrot

    ka-rot

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 12 juniper berries
  • 1 tsp dried thyme

    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
    Venison

    Venison

    ven-ee-sun

    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

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

  • 150g blackberries
    Blackberries

    Blackberry

    blak-bear-ee

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

Method

  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.

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Comments, questions and tips

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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?
Kellychexs
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
goodfoodteam
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. 
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