Rack of venison

Rack of venison

Mouthwatering game with a Gallic twist.

By , 21 September 2015
Rack of venison
  • Ready in: 65 mins
  • Serves: 4
  • Price: £4.19 per serving
Nutritional Info
Each 192g serving contains
  • Fat high
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1721KJ 411KCAL
of your reference intake.
Typical energy values per 100g: 896kJ/214kcal.
  • 500g Extra Special Rack of Venison, French trimmed
  • ½ tbsp rapeseed oil
  • 20g Dijon mustard
  • 80g ground pistachio nuts
  • 250ml Extra Special Beef Concentrate
  • 2 heaped tbsp Extra Special Redcurrant Sauce with Port
  • 20g unsalted butter
  • ½ tbsp olive oil, plus ½ tbsp for croutons
  • Slices of white bread
  • 1 tbsp parsley, chopped
  • Vegetables, to serve
  • Pre-heat oven to 200C/180C Fan/Gas 6.

  • Season meat. Heat olive oil in a large pan and sear the meat. Brush the meat with Dijon mustard and coat with the nuts.

  • Put in oven for 25-30 minutes for rare; 30-40 minutes for well done. Take the meat out, cover with foil and leave to rest for 10 minutes.

  • Meanwhile, put the beef concentrate in a pan and bring to the boil. Simmer for 5 minutes, then add redcurrant sauce and butter. Cook for 5 minutes.

  • Use a pastry cutter to make shapes from the bread. Heat the olive oil in a frying pan and cook bread on both sides until golden. Leave to cool slightly. Sprinkle with chopped parsley.