Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
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
Method
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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.
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Skim off any scum and pass through a sieve. Season with salt and pepper.
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Preheat the oven to 200C/180C Fan/Gas 6.
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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.
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Roast in the oven for 6–8 minutes, then set aside to rest.
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For the venison tartare, very thinly slice the fillet and dress with the remaining ingredients.
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Just before serving, gently fry the wild mushrooms in olive oil, season with salt and pepper and stir in the chervil.
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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.