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    Roast venison rack with Cumberland glazed shallots

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    Roast venison rack with Cumberland glazed shallots

    A less traditional but utterly delicious choice, this sophisticated dish cooks in less than an hour, so is ideal if you’re short on time.

    • Gluten Free
    • Preparation time: 25 minutes, plus resting
    • Cooking time: 55 minutes
    • Total time: 1 hour 20 minutes, plus resting

    Serves: 6 - 8


    1.5kg 10-bone venison rack
    400g echalion shallots, halved lengthways
    6 juniper berries, coarsely ground
    125ml tawny port
    7 clementines
    4 tbsp beef dripping (or vegetable oil)
    200g pack No.1 demi-glace meat stock or 200g pack Heston from Waitrose finishing jus for beef
    2 tbsp blackcurrant preserve
    1 tbsp red wine vinegar
    handful thyme leaves, to serve


    1. Preheat the oven to 220˚C, gas mark 7. Pat the venison dry with kitchen paper and season with salt; set aside at room temperature for 30 minutes. Meanwhile, spread the shallots in a deep roasting tin and top with the ground juniper and port. Halve 3 clementines and juice them into the tin. Take the squeezed halves and scrape away the juiced flesh and pith until just the peel remains. Thinly slice this, then scatter it over the shallots. 

    2. Heat the dripping or oil in a large, wide frying pan over a high heat and sear the venison for about 1 minute on each side, and 30 seconds on each end, until well browned (halve the rack if needed). Sit the meat on top of the shallots and pour over the dripping or oil from the pan. Roast for 25-30 minutes until well browned and rare in the centre (50˚C when tested with a meat thermometer). Meanwhile, return the frying pan to a high heat. Halve the remaining 4 clementines and fry, cut-side down, for 1-2 minutes until charred; set aside.

    3. Transfer the venison to a carving board and rest for 30 minutes. Add the demi-glace stock or finishing jus, blackcurrant preserve and vinegar to the roasting tin and roast for 15-20 minutes, adding the charred clementine halves for the last couple of minutes, until reduced and syrupy and the shallots have softened. Carve the venison into chops and serve with the clementine halves and saucy glazed shallots, scattering over the thyme leaves.

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