toodle.

Rack of Venison with Sage

A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.

DinnerMain CourseVenisonRoastSeasonal
Estimated Nutrition
Calories
646.1
kcal / serving
2584.4 kcal total
Carbs
18.1g
per serving
72.4 g total
Fat
42.1g
per serving
168.5 g total
Protein
48.6g
per serving
194.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Redcurrant Jelly
1
tbsp
White Wine Vinegar
Dairy
50
g
Butter
for fondants
50
g
Butter
for venison roasting
Liquids
568
ml
Chicken Stock
for fondants
568
ml
Chicken Stock
for sauce
175
ml
Red Wine
approximately one glass
Meat
2
piece
Venison
racks, six bones per rack
NutsSeeds
1
bunch
Sage
leaves and stalks
1
unit
Salt
to taste
1
unit
Pepper
to taste
4
piece
Juniper Berries
crushed
1
piece
Garlic
clove, sliced
2
tbsp
Parsley
chopped
OilsFats
1
tbsp
Rapeseed Oil
for fondants
2
tbsp
Rapeseed Oil
for roasting venison
1
tbsp
Rapeseed Oil
for cabbage
Vegetables
0.5
piece
Swede
large, peeled, trimmed, and cut into 2.5cm discs
0.5
piece
Carrot
chopped
0.5
piece
Onion
chopped
0.5
piece
Celery
stick, chopped
0.5
piece
Green Cabbage
large, shredded finely
3
mm
Ginger
fresh root, julienned
1
piece
Red Chilli
small piece, julienned

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18