Bucking the trend

I would like to think of this as more of a public service announcement.

A gentle reminder that, this year, you don’t to suffer dry turkey meat on Christmas day.
Besides, there is more than enough tradition wrapped up in your pigs-in-blankets to make up for the removal of said bird. Not to mention those universally-adored brussel sprouts…

I present to you a simple yet stunning alternative.

Roasted rack of venison.

It’s been the centrepiece of my Christmas for two years on the bounce. It requires minimal prep and the results are some of the most tender meat you are likely to eat this year.

Don’t Oho – COEO

Men I Trust – Found Me

Men I Trust – Pierre

CHROMATICS – Sound of Silence

What you’ll need (serves 6):
Six bone rack of venison (french-trimmed) x 1
Juniper berries
All spice
Fresh thyme

Game jus:
Large shallots (finely diced) x 4
Fresh thyme
Fresh rosemary
Port/Masala Wine (or other sweet dessert wine) x 100ml
Good quality game or chicken stock x 300ml

Pour yourself a glass of something cold and bubbly.

Set your oven to 100 degrees celsius.

Using a pestle & mortar, mix together the juniper berries with salt & pepper. Melt a knob of butter, and add into it the spice mix with a generous handful of fresh thyme. Leave to cool and then apply generously to the meat.

Using a skillet or hot frying pan, brown the rack evenly.

Place the meat on a roasting tray in the centre of the oven and roast for 90 minutes.

Remove and allow to rest for at least 10 minutes.

In the meantime

Pour yourself and anyone in the vicinity another glass of something cold and bubbly.

Fry your shallots in a generous helping of butter, with fresh rosemary and a pinch of all-spice. Add your dessert wine and reduce by a half. Add your stock, then season to taste, add a handful of chopped fresh thyme and reduce further until a silky consistency.

Sieve and keep warm.

Bring together with other obligatory components of your Christmas meal, another glass of something bubbly, and..

Rack of Venison



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