Cocoa-Dusted Venison Rack, Parsnip Puree with Red Wine and Cassis Sauce

By Martin Bosley

Preperation time: 1 hour

Cook time: 15-20 minutes

Parsnip Puree

In a saucepan, place the parsnips, bay leaves and enough milk to cover. Bring to a simmer and cook for 30 minutes until the parsnips are tender.

Strain the parsnips, reserving the milk but discarding the bay leaves.

Put the parsnips into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée. Season lightly.


Red Wine and Cassis Sauce

Peel and chop the onions, and cut celery into 3cm pieces.

Core the apples, cut into 3cm pieces and finely chop the garlic.

Heat the oil in a deep saucepan, add the vegetables, apples, garlic and slowly caramelise them over a low heat.

Pour in the red wine and port, and simmer for 1 hour. Strain and discard the vegetables, returning the liquid to a clean pan.

Add the chicken stock and cassis, and reduce the sauce to 300mls.


Method for the Venison

Preheat the oven to 180˚C.

Heat the butter in a frying pan until foaming. Sear the venison on all sides and season with salt and pepper. Place the pan in the oven and roast the venison for 10-15 minutes, allowing 10 minutes per 500g.

Remove to a suitable warm plate, dust with the cocoa powder and rest for the rack for 10 minutes.

Slice the venison between the bones, arrange over the parsnip puree and drizzle with the sauce.


Chef's note

The rich flavour of venison enjoys the contrast of some sharp tastes. The soft pink hues of red onions first marinated in vinegar then cooked in orange juice and sugar butter fit the bill nicely.  Enjoy!

Serves 8

Preparation: 1 hour

Time to cook: 15-20

Cocoa-Dusted Venison Rack, Parsnip Puree with Red Wine and Cassis Sauce



1 8-rib farm-raised venison rack

3 tbsp unsalted butter

1 tbsp cocoa powder

Parsnip Puree

4 large parsnips, peeled and diced

2 bay leaves

600ml milk

1 tbsp unsalted butter

fresh thyme for garnish

Red Wine and Cassis Sauce

2 red onions

2 stalks of celery

2 granny smith apples

4 cloves of garlic

60ml olive oil

1.5 lt of cooking red wine

1 lt cooking port

500ml chicken stock

50ml Cassis

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