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Rack of venison, roasted carrots & forager sauce

Rack of venison, roasted carrots & forager sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 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.

Recipe from Good Food magazine, September 2016

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