Ingredients
- 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