French Rack of Venison

 

French Rack of Veniso

PREPARATION
25 minutes
COOKING
40 minutes + 10 minutes resting
SERVINGS
8 servings
 

INGREDIENTS

1 French rack of Cerf de Boileau venison, about 2 kg (4.4 lb)
2 bunches radish, leaves on
500 mL (2 cups) Japanese turnips, cut to the same size as the radishes
60 mL (1/4 cup) game or veal bouillon
4 bay leaves
2 X 30 mL (4 tbsp) butter
15 mL (1 tbsp) peppercorns
10 mL (2 tsp) kosher salt
30 mL (2 tbsp) allspice seeds
30 mL (2 tbsp) olive oil
500 mL (2 cups) demi-glace
250 g (9 oz) steamed chestnuts
*
Salt and freshly ground pepper

DIRECTIONS

  1. Preheat the oven to 215°C (425°F).
  2. In a Dutch oven, combine the radishes, turnips, bouillon, bay leaves and 30 mL (2 tbsp) of the butter. Season with salt and pepper. Cover.
  3. Grind together the peppercorns, kosher salt and allspice seeds.
  4. Rub this mixture into all sides of the meat.
  5. In an ovenproof skillet, brown the meat in the olive oil on all sides for a total of about 15 minutes.
  6. Put both the skillet and the Dutch oven with the radish mixture in the oven, and cook for 25 minutes.
  7. Meanwhile, in a saucepan, bring the demi-glace to a boil, lower heat and whisk in 30 mL (2 tbsp) butter.
  8. Add the chestnuts and set aside, keeping hot.
  9. Remove the radish mixture and the meat from the oven.
  10. Cover the meat with aluminum foil and let rest for 10 minutes before slicing.
  11. Serve each rib with some of the braised vegetables and drizzled with the chestnut sauce.

NOTE *Aurora-brand chestnuts are widely available in supermarkets.

Sara Lydiatt