- 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 is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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
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…
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.
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).
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.