x 8 bone racks of venison, French trimmed (ask your butcher to do this)
1Tbsp.
olive oil
4Tbsp.
Dijon mustard
For the hazelnut crumb
75g
fresh white breadcrumbs
2Tbsp.
fresh thyme leaves
Small handful parsley, chopped
2
garlic cloves, crushed
50g
chopped roasted hazelnuts
1
medium egg yolk
For the gravy
1Tbsp.
olive oil
25g
plain flour
500ml
beef stock
75g
blackberries
2
thyme sprigs
1Tbsp.
redcurrent jelly
Directions
Step 1Using a small sharp knife, remove any fat and sinew from the ends of rib bones (if your butcher hasn’t done this) by carefully scraping down the bones. Season racks well with freshly ground black pepper.
Step 2Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large frying pan over medium-high heat. Brown the racks well all over, one at a time if needed, for a couple of min per side. Lift on to a board and leave until cool enough to handle. Join racks together so the ribs interlock, tying in place along the length with kitchen string. Transfer to a sturdy roasting tin.
Step 3Roast venison for 15min Meanwhile, whizz the crumb ingredients in a food processor to combine. Remove tin from the oven and brush meat with the mustard. Press the crumb on to the meat, keeping the bones visible. Return to oven for 40min 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 you prefer.
Step 4Lift venison on to a board (reserve roasting tin for gravy), cover loosely with foil and leave to rest for 20min. Meanwhile, make the gravy. Put roasting tin on a medium-heat hob and add oil. Heat, then stir in the flour and cook for 1min. Take roasting tin off heat and gradually mix in stock to make a smooth sauce. Cook, stirring, until the sauce has thickened. Add blackberries and thyme and simmer, stirring occasionally, for 5min. Strain into a clean pan and stir in redcurrant jelly. Check seasoning and reheat if needed. Serve with the venison, cutting between the bones and removing string as you go.
GET AHEAD
Whizz crumb ingredients up to 3hr ahead. Cover and chill. Prepare to end of step 2 up to 3hr ahead. Once browned, cool, cover and chill. Allow to come up to room temperature (at least 30min) before roasting.
Per serving:
Calories: 395
Protein:55g
Total fat: 15g
Saturates: 3g
Carbs: 10g
Total sugars: 3g
Fibre: 1g
Become the host with the most with these breezy recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
