2 x 8 bone racks of venison, French trimmed (ask your butcher to do this)
1 Tbsp. olive oil
4 Tbsp. Dijon mustard
For the hazelnut crumb
75 g fresh white breadcrumbs
2 Tbsp. fresh thyme leaves
Small handful parsley, chopped
2 garlic cloves, crushed
50 g chopped roasted hazelnuts
1 medium egg yolk
For the gravy
1 Tbsp. olive oil
25 g plain flour
500 ml beef stock
75 g blackberries
2 thyme sprigs
1 Tbsp. redcurrent jelly
Directions
Step 1Using a small sharp knife, remove any fat and sinew from the ends of rib bones (if your butcher hasn’t done this) by carefully scraping down the bones. Season racks well with freshly ground black pepper.
Step 2Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large frying pan over medium-high heat. Brown the racks well all over, one at a time if needed, for a couple of min per side. Lift on to a board and leave until cool enough to handle. Join racks together so the ribs interlock, tying in place along the length with kitchen string. Transfer to a sturdy roasting tin.
Step 3Roast venison for 15min Meanwhile, whizz the crumb ingredients in a food processor to combine. Remove tin from the oven and brush meat with the mustard. Press the crumb on to the meat, keeping the bones visible. Return to oven for 40min for rare to medium-rare (a meat thermometer pushed into the thickest part in the centre of the meat should read about 62°C). Cook for longer if you prefer.
Step 4Lift venison on to a board (reserve roasting tin for gravy), cover loosely with foil and leave to rest for 20min. Meanwhile, make the gravy. Put roasting tin on a medium-heat hob and add oil. Heat, then stir in the flour and cook for 1min. Take roasting tin off heat and gradually mix in stock to make a smooth sauce. Cook, stirring, until the sauce has thickened. Add blackberries and thyme and simmer, stirring occasionally, for 5min. Strain into a clean pan and stir in redcurrant jelly. Check seasoning and reheat if needed. Serve with the venison, cutting between the bones and removing string as you go.
GET AHEAD
Whizz crumb ingredients up to 3hr ahead. Cover and chill. Prepare to end of step 2 up to 3hr ahead. Once browned, cool, cover and chill. Allow to come up to room temperature (at least 30min) before roasting.
Per serving:
Calories: 395
Protein:55g
Total fat: 15g
Saturates: 3g
Carbs: 10g
Total sugars: 3g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
