Recipes

Rack of venison with wild berries

Name: Rack of venison with wild berries
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 4 racks of venison (180 g each), trimmed; 5 cl groundnut oil; 40 g butter in small cubes; 4 cloves of garlic, unpeeled; A few sprigs of thyme; A few sprigs of savory; 100 g shallots, split in two; 10 juniper berries, crushed; Salt, game spice blend; 2 dl crème de framboise (raspberry liqueur); 2 dl crème de cassis (blackcurrant liqueur); 5 cl raspberry vinegar; 5 cl sherry vinegar; 100 g of mixed seasonal berries; 60 g butter; Salt, pepper, potato flour; 10 redcurrants; 10 bilberries

Category
Main Course
Difficulty
Intermediate
Nutritional value / pers.
540 kcal
Total time
55 min
Preparation time
15 min
Cooking time
40 min

Preparation

Racks of venison

Preheat the oven to 200°C.
Season the racks of venison with salt and the game spice blend. Heat the groundnut oil in a pan, and brown the racks of venison on all sides.
Add the aromatic garnish and then the butter, and place in the oven for about 5 minutes, basting regularly and ensuring that the butter does not burn. Using a thermometer, cook to a core temperature of 35°C for pink meat.
Remove the meat, place on a rack and allow to stand for at least 15 minutes – on no account in the heat but at room temperature.

Sauce

In a small pan, heat the raspberry and blackcurrant liqueur, the raspberry vinegar and the fruit. Reduce by three quarters. Put through a fine strainer and whisk in the butter. If desired, thicken with a little potato flour. Season with salt and pepper and finish with a dash of sherry vinegar so that the sauce is well-balanced and not too sweet.

Finish

Preheat the oven to 180°C. Top the racks of venison with a little sauce and place in the oven for 4 minutes. Carve 3 ribs from each rack, place a few raw berries on top as decoration, and arrange on the plates.

Recipe by: Franck Giovannini, Grand Prix Joseph Favre