Rack of Venison with Champ and Blackberry Sauce

Preparation Time:

30 mins

Cooking Time:

40 mins

Serves:

4-6

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A great recipe for a dinner party of 4-6. Looks great, tastes great and isnt too difficult to make.

Ingredients

For the main course

1 Whole rack of venison – halved to form two 4 rib racks

2 lb Shallots, trimmed and peeled

2tbsp Vegetable oil plus

2.5 lb Potatoes, peeled and halved (for the mash)

6 Spring onions chopped

16 Spears asparagus

For the sauce

2 Rashers bacon, chopped into small squares

150ml Beef stock

1tbsp Balsamic vinegar

2tbsp redcurrant jelly

1 Garlic clove, crushed

85g Fresh or frozen blackberry

Method

1. Preheat the oven to 220°C.

2. In a roasting pan, large enough to hold the venison racks, throw in the shallots with 2 tablespoons of the oil and salt and pepper to taste; roast in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden.

3a. About 20 minutes in to cooking the shallots boil the potatoes for about 40 minutes until soft

3b. 5 minutes before the potatoes are cooked heat some oil in a pan at high heat and fry the onions until soft.

3c. Transfer the water from the potatoes into another pot. Now add the onions to the potato. Mash to make champ!

4. Pat the venison dry, season with salt and pepper, and rub it generously with oil.

5. Heat a large heavy skillet over high heat until it is hot, sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 52°C., for rare meat.

6. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes.

7. With the venison resting add the bacon to a high heat pan and fry for 3 minutes. Add the balsamic vinegar, then the stock, redcurrant jelly and garlic. Stir and blend everything together. Add the blackberries and continue cooking until they are soft.

8. At the same time as you start the sauce, bring the second pot of water (transferred from the potatoes) back to the boil and add the asparagus. Cook for about 6 minutes or until the spears are just beginning to soften.

9. Plate the venison, champ and asparagus. Spoon over the blackberry sauce.

10. Cut the venison into individual chops and serve it with the champ, asparagus, shallots and the sauce.