Roast Rack of Venison with Sage & Clementine Crumb
Prep
20 mins
Cook
30 mins
Servings
6
Difficulty
Medium
This elegant venison rack is easier to pull off than you'd think, ready in under an hour from start to table. The sage and clementine crumb coating adds such a fresh, sophisticated touch that makes it feel like restaurant fare. Venison is wonderfully lean and packed with iron, so you're getting something truly nourishing alongside the impressive presentation. The beauty of this recipe is that it comes together quickly with minimal fuss, making it perfect for when you want to impress without spending all day in the kitchen.
Ella x
Ingredients
- 25 gramsbutter
- 3 tbsprapeseed oil
- 3garlic cloves(peeled and left whole)
- 100 gramsfresh breadcrumbs
- 50 gramsdried apricots
- 25 gramsflat leaf parsley
- 2clementines(zested)
- 20 gramspack fresh sage
- 1 kilosvenison rack(weight may be up to 1.35kgs (available from Entertaining; pick up a brochure in store or visit .com/entertaining))
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Melt the butter in a large pan with 1 tbsp of the oil. Add the garlic and breadcrumbs and fry gently for 5 minutes, until golden and crisp, stirring the mixture continuously.
- 2
Finely chop the apricots with the flat-leaf parsley, clementine zest and sage. Stir into the crisp breadcrumbs, season and set aside to keep warm.
- 3
Heat a heavy-bottomed pan over a very high heat. Rub the venison with 1 tbsp of the oil and season generously. When the pan is hot, put the remaining oil into the pan, add the meat and brown on all sides until caramelised all over.
- 4
Place the venison on a baking tray and place in the oven to roast for 20-25 minutes for rare, or longer if you prefer your meat well done. Remove and place on a warm plate, cover lightly with foil and leave to rest for at least 10 minutes.
- 5
Once rested, carve the meat between the bones into cutlets and serve with a scattering of the crispy crumbs. Delicious served with red cabbage and steamed greens.
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