French rack of venison
A prime cut of venison to cook quickly and serve pink.
- 1 Chinese water deer rack, French trimmed (you can use any venison rack and adjust cooking times to suit the size of the joint)
- 3 garlic cloves, unpeeled and crushed
- 1 sprig rosemary
- salt and pepper
- butter and oil
- 250 grams butter
- 250 ml double cream
- 750 grams Maris piper potatoes
- salt and pepper to season
- Pat the rack dry to remove blood and moisture. Season liberally with salt and pepper.
- Melt a knob of butter and a tablespoon of oil in a heavy pan. Heat until bubbling, then add the garlic and rosemary.
- When sizzling hot, add the rack for 4-6 minutes, turning every minute or so and basting with the oil and butter in the pan.
- Remove from the pan and place on a dish in a warm oven for 5 minutes (this is where you adjust cooking times for larger racks).
- Remove from the oven and rest for 5-10 minutes. Cook your choice of greens as the meat is resting.
- Slice into portions once the meat has rested. Serve on a warm plate with a nice portion of mash.
- Place the greens over the mash, then 3-4 cutlets from the rack and spoon over some gravy.
- Place the potatoes in the oven at 150°C for around 1 hour until soft inside.
- Add the butter and cream to a pan and simmer while stirring until thickened. Season with the salt and white pepper.
- Take the baked potatoes out and cut into halves. Spoon the inside of the potatoes into a ricer/sieve and push through to ensure a silky smooth consistency.
- Put the potato mash into the emulsion on the lowest possible heat and gently fold using a rubber spatula until the potato has absorbed all the emulsion and is silky smooth.
Interesting to try the different species of venison when cooking- they all offer something different in taste and size. This recipe is supplied by https://deerbox.co.uk/