less than 30 mins[/col]
10 to 30 mins
- 1 tbsp olive oil
- 1 3-bone French-trimmed rack of venison
- 2 banana shallots, finely chopped
- 250ml/9fl oz red wine
- splash red wine vinegar
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp black peppercorns
- 1 star anise
- 2 cloves
- 125g/4½oz cold unsalted butter, cubed
- small bunch rainbow chard, shredded
- salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7.
Heat the oil in a frying pan and sear the venison all over. Transfer to a roasting tray and roast for 6–8 minutes, until pink. Remove and set aside to rest.
Add the shallots to the pan and fry on the hob, until soft. Pour in the red wine, red wine vinegar and add the thyme, bay and spices. Reduce the liquid to about a tablespoon.
Whisk in 100g/3½oz of the butter, cube by cube, until the sauce has emulsified. Season with salt and pepper then strain and keep warm.
Melt the remaining butter in a frying pan and sauté the shredded chard, until wilted.
Carve the venison and transfer to a serving plate with the chard. Spoon over some of the spiced butter sauce and serve.