Best Rack Of Venison Roasted Carrots Forager Sauce Recipes

RACK OF VENISON, ROASTED CARROTS & FORAGER SAUCE

Rack of venison, roasted carrots & forager sauce image

This dinner party roast has a touch of autumn about it with the star anise, roasted carrots and blackberries in the sauce

Provided by Tom Kerridge

Time 2h40m

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 510 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1 milligram of sodium

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

Roasted Rack of Venison with Red Currant and Cranberry Sauce image

Feast on this rich venison dinner with red currant and cranberry sauce any time of year.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 15

Ingredients

4 cups veal or beef stock, preferably homemade
2 dried bay leaves
1 bunch fresh thyme
3/4 cup ruby port wine
1 one-inch piece fresh ginger, peeled and chopped
1/2 cup red-currant jam
4 tablespoons whole black peppercorns
4 tablespoons whole juniper berries
4 tablespoons dried rosemary
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter
2 (1 1/2 to 2 pounds each) racks venison, well trimmed
2 teaspoons all-purpose flour
1 cup fresh or frozen cranberries

Steps:

Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.