Roast Venison

The perfect way to serve a rack of venison - roasted with a mushroom and miso crust, served with roast potatoes and a tangy cranberry sauce. This is absolute heaven. Full recipe below...


INGREDIENTS:


Venison:

Serves 4-6

1.1kg Waitrose 1 venison rack

10g dried porcini mushrooms, very finely chopped

2 tsp white miso paste

15g unsalted butter, softened

2 tsp Dijon mustard

2 garlic cloves, crushed

2 tsp fresh thyme leaves

30g parmigiano reggiano, finely grated

small handful finely chopped chives


Roast Potatoes:

Serves 8 (I like make this for 4-6 as there's always some leftover - the best way)

2.5kg large King Edward potatoes, peeled and cut into quarters (roughly the same size)

8 sprigs of thyme

12 cloves garlic bashed with a knife

500g beef dripping or goose fat


Cranberry Sauce: https://www.instagram.com/p/CXwRzH5Dx-r/



METHOD:


Venison:

  1. Preheat the fan oven to 210 C / 410 F. Remove the venison from the fridge; bring up to room temperature. In a small pan, mix the chopped dried mushrooms, miso, butter, mustard, garlic, thyme and parmesan. Put over a low heat to soften a little.

  2. With a sharp knife, trim any fat or membrane from the flesh of the venison. Season all over with salt then sear all sides in a hot pan. Remove from the heat then spread over the warmed mushroom mixture and transfer to a roasting tin. Roast for 15-20 minutes until it reaches and internal temperature of 53 C. This is the best way to cook venison and will be just in between a rare and medium-rare cook. Leave to rest for at least 15 minutes before carving. Best served with cranberry sauce and roast potatoes. Enjoy!


Roast Potatoes:

  1. Preheat the fan oven to 180 C / 350 F, gas mark 4. Put the potatoes in a colander and hold under running water for 5 minutes to wash off the starch. Drain, place in a large pan, then cover with cold water. Add 4 thyme sprigs and 4 bashed garlic cloves. Bring to the boil, then simmer until very soft and starting to crumble (about 10 minutes). Drain carefully; leave to cool completely in the coriander.

  2. Put the beef dripping in a roasting tray large enough to hold all the potatoes in a single layer. Put in the oven for 15 minutes (once melted the fat should come about 0.5cm up the sides). Add the potatoes to the tray. Stir to coat in the oil and place back in the oven for 1 hour, gently turning every 20 minutes. After the first 40 minutes, add in the rest of the garlic cloves and sprigs of thyme.

  3. After an hour in the oven the potatoes should be golden brown and crispy. If not, keep cooking for another 10-20 minutes until they reach this point. Drain on kitchen paper and season with salt.