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Rack of Venison with Sage and Caramelised Endive

Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.

DinnerHigh ProteinGourmetGameVenison
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
11.4g
per serving
45.6 g total
Fat
63.1g
per serving
252.3 g total
Protein
62.2g
per serving
248.8 g total
Cook Time
55
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
55
g
Butter
for roasting venison
30
g
Butter
for endives
55
g
Butter
to finish sauce
Liquids
250
ml
Chicken Stock
for endives
125
ml
Red Wine
568
ml
Chicken Stock
for sauce
Meat
2
piece
Venison
racks, 6 bones each, trimmed
1
unit
Venison Trimmings
chopped for sauce
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
0.5
bunch
Sage
leaves picked and chopped, stalks reserved
15
ml
Chives
chopped, to garnish
OilsFats
15
ml
Rapeseed Oil
for browning venison
30
ml
Rapeseed Oil
for caramelising endives
15
ml
Rapeseed Oil
for sauce
Vegetables
8
piece
Belgian Endive
medium-sized
1
piece
Carrot
chopped
1
piece
Onion
chopped
0.5
stalk
Celery
chopped

Method

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