• 4 racks of venison, 180 gr each, trimmed
  • 5 cl peanut oil
  • 40 g butter, diced
  • Ingredients for the aromatic
  • accompaniment
  • 4 cloves of garlic, unpeeled
  • Several sprigs of thyme
  • Several sprigs of savory
  • 100 g shallots, split in two
  • 10 juniper berries, ground
  • Salt, spice mix for game

To prepare the racks of venison

Season the racks with salt and spices. Preheat the oven to 200 °C on the top/bottom heat setting. Heat the peanut oil in a frying pan, add the racks of venison and brown on all sides. Add the aromatic accompaniment then the butter, place in the oven for about 5 minutes and baste regularly with the sauce, making sure that the butter does not burn. Cook to 35 °C using the sensor for meat that is pink. Remove the racks of venison, place on a wire shelf and let stand for at least 15 minutes. Do not let stand in the heat but at room temperature.

Ingredients for the wild berry sauce

  • 2 dl raspberry liquor
  • 2 dl blackcurrant liquor
  • 5 cl raspberry vinegar
  • 5 cl sherry vinegar
  • 100 g mix of seasonal berries
  • 60 g butter
  • Salt, pepper

Cooking level racks of venison

With preheating15 minutes | top/bottom heat setting 200 °C

Ingredients for the garnish

  • 10 redcurrants
  • 10 blueberries

To prepare the sauce

Heat the raspberry and blackcurrant liquors, the vinegar and the fruit. Reduce to three-quarters. Strain through a fine sieve then add the butter. Season with salt and pepper then drizzle a little sherry vinegar to ensure the sauce is well balanced and not too sweet.

To prepare the garnish

Preheat the oven to 180 °C on the top/bottom heat setting. Pour a little sauce over the racks of meat then place in the oven for 4 minutes. Cut into 3 chops, garnish with a handful of raw berries and serve on plates.

Cooking level garnish

With preheating
4 minutes | top/bottom heat setting 180 °C

Cooking level garnish

With preheating
4 minutes | top/bottom heat setting 180 °C