VENISON GUARD OF HONOUR WITH BLACKBERRY GRAVY
Ask your local butcher to prepare the venison racks for you. 2 X 8 BONE RACKS OF VENISON, FRENCH TRIMMED 1 TBSP OLIVE OIL
4 TBSP DIJON MUSTARD
FOR THE HAZELNUT CRUMB
75G FRESH WHITE BREADCRUMBS
2 TBSP THYME LEAVES
SMALL HANDFUL PARSLEY, CHOPPED
2 GARLIC CLOVES, CRUSHED
2 TBSP OLIVE OIL
50G CHOPPED ROASTED HAZELNUTS
1 MEDIUM EGG YOLK
FOR THE GRAVY
1 TBSP OLIVE OIL
25G PLAIN FLOUR
500ML BEEF STOCK
75G BLACKBERRIES
2 THYME SPRIGS
1 TBSP REDCURRANT JELLY
Preparation 30 minutes, plus cooling and resting Cooking about 1 hour 10 minutes Serves 8
1 Using a small sharp knife, remove any fat and sinew from the ends of the rib bones (if your butcher hasn’t done this) by carefully scraping down the bones. Season the racks well with freshly ground black pepper.
2 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Heat the oil in a frying pan over a medium-high heat. Brown the racks well all over for a couple of minutes per side. Transfer to a board and leave until cool enough to handle. Join the racks together so the ribs interlock, tying in place along the length with kitchen string. Transfer to a roasting tin and roast for 15 minutes.
3 Meanwhile, whiz the crumb ingredients in a food processor to combine. Remove the tin from the oven and brush the meat with the mustard. Press the crumb onto the meat, keeping the bones visible. Return to the oven for 40 minutes 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 preferred.
4 Transfer the venison to a board (reserve the roasting tin for the gravy), cover loosely with foil and leave to rest for 20 minutes. Meanwhile, make the gravy. Put the roasting tin over a medium hob and add the oil. When hot, stir in the flour and cook for 1 minute. Take the roasting tin off the heat and gradually mix in the stock to make a smooth sauce. Cook, stirring, until the sauce has thickened. Add the blackberries and thyme and simmer, stirring occasionally, for 5 minutes. Strain into a pan and stir in the redcurrant jelly. Check the seasoning and reheat if needed. Serve with the venison, cutting between the bones and removing the string as you go.