Cook the venison rack whole and carve it at the table; your guests will be most impressed. The mild flavour of farmed 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.
Ingredients
Servings
- VENISON --------------------------------
- 8-rib venison rack
- 1 Tbsp unsalted butter
- 1 Tbsp cocoa powder
- salt and pepper
- 4 large parsnips, peeled and diced
- 2 bay leaves
- PARSNIP PUREE -------------------------
- 600 ml milk
- 2 red onions
- 2 celery stalks
- 2 granny smith apples
- 4 garlic cloves
- 60 ml olive oil
- RED WINE-CASSIS SAUCE --------------
- 1.5 L cooking red wine
- 1 L cooking port
- 500 ml chicken stock
- 50 ml Cassis
Garnish
fresh thyme
Servings
- VENISON --------------------------------
- 8-rib venison rack
- 1 Tbsp unsalted butter
- 1 Tbsp cocoa powder
- salt and pepper
- 4 large parsnips, peeled and diced
- 2 bay leaves
- PARSNIP PUREE -------------------------
- 600 ml milk
- 2 red onions
- 2 celery stalks
- 2 granny smith apples
- 4 garlic cloves
- 60 ml olive oil
- RED WINE-CASSIS SAUCE --------------
- 1.5 L cooking red wine
- 1 L cooking port
- 500 ml chicken stock
- 50 ml Cassis
Garnish
fresh thyme
Venison
Preheat the oven to 180°C / 350°F. 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 500 g.
Remove to a suitable warm plate, dust with the cocoa powder and rest the rack for 10 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-Cassis Sauce
Peel and chop the onions and cut celery into 3 cm pieces. Core the apples, cut into 3 cm 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 300 ml.
To serve
Slice the venison between the bones, arrange over the parsnip puree and drizzle with the red wine-cassis sauce. Add the fresh thyme for garnish.
