Rack of Venison
Red currant jelly
2 banana shallots
175ml red wine
Sprig of rosemary
Sprig of thyme
750ml beef stock
2 teaspoons butter
The Red Wine Jus
Roughly chop the shallots and coat with olive oil.
Caramelise them in a saucepan.
Add the port and wine and bring to the boil.
Add the herbs.
Reduce by half.
Add the beef stock and bring back to the boil.
Reduce by at least half.
Put through a fine sieve and return to a clean pan.
Heat and add butter just before serving.
To make this perfect for accompanying venison:
Once the jus is in the clean pan, add two large dessert spoons of redcurrant jelly and heat until it dissolves.
In a separate frying pan, cook some Forestiere mushrooms in a minimum amount of oil until browned and cooked.
Add the jus to the frying pan and bring to a simmer.
Serve separately with the venison.
RACK OF VENISON
Pre-heat oven to 200 degrees
Heat a tablespoon of oil in an oven-proof frying pan.
Add the rack and fry on all sides until golden brown all over.
Season with salt and pepper.
Put the rack in the frying pan in the oven for 5 mins.
Reduce the temperature to 180 degrees
Add butter to the frying pan and baste the rack.
Return the rack to the oven for 8-10 minutes, depending on size and baste frequently.
Allow to stand somewhere warm before carving and serving with the jus alongside.
Hints and Tips:
This is for pink venison, so the recipe may need adjusting