Roasted rack of venison with cranberries Recipe

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serves:

4

Skill:

easy

Total Time:

00:55

Prep:

00:15

Cooking:

00:40

Nutrition per portion

RDA
Calories 190 kCal 10%
Fat 3g 4%
  -  Saturates 1g 5%

This succulent rack of venison is roasted with crushed juniper berries and cloves. Creme de Cassis is simmered in the roasting tin and reduced to make a delicious sauce.

Ingredients

  • 750g (1½lb) eight-rib rack of venison
  • Salt and freshly ground black pepper
  • 1 tsp juniper berries, crushed
  • 2 cloves garlic, peeled and crushed
  • 1 tbs chopped fresh thyme leaves
  • 5 tbs Crème de Cassis
  • 200ml (7fl oz) hot beef stock
  • 4 tbs cranberry and red onion chutney (we used Baxters)

Method

  • Set oven to Gas Mark 5 or 190°C. Put the venison into a roasting tin, push a sharp knife into the meat several times and season well. Sprinkle with the juniper berries, garlic and thyme. Roast for 30 mins.

  • Remove meat from roasting tin, cover with foil and keep it warm. Put the roasting tin on the hob over a high heat, pour in the Crème de Cassis and let it bubble for 1 min, then add the beef stock and boil for a few mins until reduced to a light syrup.

  • Meanwhile, spread chutney over the venison and return it to the oven for 3 mins. To serve: Cut into chops and spoon Crème de Cassis sauce over.

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Top Tip

If you’re not keen on venison, substitute it for two racks of lamb instead.