Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the broth

  • 500ml/18fl oz light chicken stock
  • 3–4 dried ceps (also known as porcini mushrooms)
  • 500g/1lb 2oz venison bones, chopped and roasted
  • 1 juniper berry
  • 1 sprig thyme
  • 1 garlic clove, peeled and smashed
  • 1 bay leaf

For the rack of venison

  • 1 three-bone French-trimmed rack of venison
  • 100g/3½oz plain flour, for dusting
  • 1 free-range egg, beaten
  • 50g/1¾oz dried ceps, very finely chopped or blitzed in a food processor

For the venison tartare

  • 200g/7oz venison fillet
  • 1 banana shallot, finely chopped
  • splash sherry vinegar
  • 1 tsp baby capers
  • ½ eating apple, peeled and finely chopped
  • 1 crushed juniper berry
  • 1 tbsp chopped chives
  • 1 tsp Dijon mustard
  • splash olive oil

To serve

  • handful of assorted wild mushrooms
  • 1 tbsp olive oil
  • 1 tsp finely chopped chervil
  • salt and freshly ground black pepper
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