Crusted Venison with Red Wine and Juniper Gravy

Name: Crusted Venison with Red Wine and Juniper Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2 venison racks, about 1.5kg total (French trimmed and fat removed from meat); 150 g fresh white breadcrumbs; 1 garlic clove, crushed; Large handful parsley, finely chopped; 2 tbsp. thyme leaves; 4 tbsp. olive oil, plus 1tbsp to brush; 1 tbsp. Dijon mustard; 1 tbsp. olive oil; 2 shallots, finely sliced; 1/2 tbsp. plain flour; 1 garlic clove, bashed; 3 thyme sprigs; 300 mL red wine; 10 juniper berries, crushed; 300 mL beef stock; 3 tbsp. redcurrant jelly

This showstopper looks impressive but is deceptively easy. Ask your butcher to French trim the bones (and meat) of your venison.

By Georgie D'Arcy ColesPublished: 17 August 2022

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crusted venison with red wine and juniper gravy

This venison rack is delicious when served with our Mustard Pomme Purée, Beetroot and Crème Fraîche Gratin and St Clements Butter Broccoli. The perfect New Year's Eve menu.

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Yields:

6 serving(s)

Prep Time:

45 mins

Cook Time:

45 mins

Total Time:

1 hr 30 mins

Cal/Serv:

426

Ingredients

2
venison racks, about 1.5kg total (French trimmed and fat removed from meat)
150 g
fresh white breadcrumbs
1
garlic clove, crushed
Large handful parsley, finely chopped
2 Tbsp.
thyme leaves
4 Tbsp.
olive oil, plus 1tbsp to brush
1 Tbsp.
Dijon mustard

For the gravy

1 Tbsp.
olive oil
2
shallots, finely sliced
1/2 Tbsp.
plain flour
1
garlic clove, bashed
3
thyme sprigs
300 ml
red wine
10
juniper berries, crushed
300 ml
beef stock
3 Tbsp.
redcurrant jelly

Directions

1. Step 1Remove venison from fridge and allow to sit at room temperature for 20min. In a large bowl, mix the breadcrumbs, garlic, parsley, thyme, oil and some seasoning until combined.
2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Weigh the venison racks separately, then calculate the average weight and work out the cooking time, allowing 20min per 450g for pink meat.
3. Step 3Brush the 1tbsp oil over the venison meat and season well. Heat a large, non-stick frying pan over high heat and brown the racks (in batches if needed) for 3min. Lift into a roasting tin (reserving pan) and set aside to cool slightly. Brush the venison meat with the mustard and then press on the breadcrumb mixture to cover the top of the meat.
4. Step 4Roast racks for the calculated cooking time (an average 750g/rack should take about 33min). To check whether cooked to pink, insert a metal skewer into the centre of the meat and hold for 5sec – it should come out warm. If not, return tin to oven for a further 2min and check again.
5. Step 5When cooked, transfer racks to a board, cover with foil and leave to rest for 20min.
6. Step 6Meanwhile, make the gravy. Heat the oil in the reserved frying pan and gently fry the shallots for 4min, until softened. Stir in the flour, garlic and thyme sprigs and cook for 1min. Mix in the wine and juniper berries, increase heat to high and simmer for 2min, until reduced by 1/2. Add the stock and redcurrant jelly and simmer until slightly reduced, about 4min. Check seasoning. Strain into a warmed jug.
7. Step 7Transfer racks to a serving platter and serve with the gravy.