1Chinese water deer rack, French trimmed (you can use any venison rack and adjust cooking times to suit the size of the joint)
3garlic cloves, unpeeled and crushed
1sprigrosemary
salt and pepper
butter and oil
Mash
250gramsbutter
250mldouble cream
750gramsMaris piper potatoes
salt and pepper to season
Instructions
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.
Mash
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.
Notes
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/