Venison Guard of Honour with Blackberry Gravy

A lean meat with a deep colour and rich flavour, venison is mild enough to not scare off game first-timers, while being special enough for a celebratory meal.

Hands-on time 30min, plus cooling and resting. Cooking time about 1hr 10min. Serves 8

◆ 2 x 8 bone racks of venison, French trimmed (ask your butcher to do this) ◆ 1tbsp olive oil ◆ 4tbsp Dijon mustard for the hazelnut crumb ◆ 75g (3oz) fresh

white breadcrumbs ◆ 2tbsp fresh thyme leaves ◆ Small handful parsley,

chopped ◆ 2 garlic cloves, crushed ◆ 2tbsp olive oil ◆ 50g (2oz) chopped

roasted hazelnuts ◆ 1 medium egg yolk for the gravy ◆ 1tbsp olive oil ◆ 25g (1oz) plain flour ◆ 500ml (17fl oz)

beef stock ◆ 75g (3oz) blackberries ◆ 2 thyme sprigs ◆ 1tbsp redcurrant jelly

1 Using a small sharp knife, remove any fat and sinew from the ends of rib bones (if your butcher hasn’t done this) by carefully scraping down the bones. Season racks well with freshly ground black pepper. 2 Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large frying pan over medium-high heat. Brown the racks well all over, one at a time if needed, for a couple of min per side. Lift on to a board and leave until cool enough to handle. Join racks together so the ribs interlock, tying in place along the length with kitchen string. Transfer to a sturdy roasting tin. 3 Roast venison for 15min Meanwhile, whizz the crumb ingredients in a food processor to combine. Remove tin from the oven and brush meat with the mustard. Press the crumb on to the meat, keeping the bones visible. Return to oven for 40min for rare to medium-rare (a meat thermometer pushed into the thickest part in the centre of the meat should read about 62°C). Cook for longer if you prefer. 4 Lift venison on to a board (reserve roasting tin for gravy), cover loosely with foil and leave to rest for 20min. Meanwhile, make the gravy. Put roasting tin on a medium-heat hob and add oil. Heat, then stir in the flour and cook for 1min. Take roasting tin off heat and gradually mix in stock to make a smooth sauce. Cook, stirring, until the sauce has thickened. Add blackberries and thyme and simmer, stirring occasionally, for 5min. Strain into a clean pan and stir in redcurrant jelly. Check seasoning and reheat if needed. Serve with the venison, cutting between the bones and removing string as you go. PER SERVING 395cals, 55g protein, 15g fat (3g saturates), 10g carbs (3g total sugars), 1g fibre GET AHEAD Whizz crumb ingredients up to 3hr ahead. Cover and chill. Prepare to end of step 2 up to 3hr ahead. Once browned, cool, cover and chill. Allow to come up to room temperature (at least 30min) before roasting.