- matt tebbutt recipes
- Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth
less than 30 mins
over 2 hours
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
- handful of assorted wild mushrooms
- 1 tbsp olive oil
- 1 tsp finely chopped chervil
- salt and freshly ground black pepper
For the broth, put all the ingredients in a pressure cooker or stock pot and bring to a simmer. Simmer for 1 hour in a pressure cooker, or 2–3 hours in stock pot.
Skim off any scum and pass through a sieve. Season with salt and pepper.
Preheat the oven to 200C/180C Fan/Gas 6.
Meanwhile, prepare the rack of venison. Put the flour on a plate and the beaten egg in a shallow bowl. Dust the venison all over with flour, dredge in the egg and then coat with cep crumbs.
Roast in the oven for 6–8 minutes, then set aside to rest.
For the venison tartare, very thinly slice the fillet and dress with the remaining ingredients.
Just before serving, gently fry the wild mushrooms in olive oil, season with salt and pepper and stir in the chervil.
To serve, arrange the tartare in rings, spoon some broth around the plate, add the fried mushrooms and finish with slices of the venison rack.
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