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

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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