Rack of venison with black salsify salad recipe | EUROtoday

A rack of venison may be handled in precisely the identical manner as a rack of lamb; you can even reduce the rack into cutlets to fry or grill. Depending on the dimensions of the deer, you could want to permit 2-4 bones per particular person.

Black salsify (or scorzonera) isn’t produced extensively within the UK (look to riverford.co.uk and finefoodspecialist.co.uk to purchase on-line), however for those who develop it your self you’ll know that, like Jerusalem artichokes, you may depart it within the floor till you want it. Once dug, it is going to final a few weeks within the fridge in a ziplock bag or wrapped in a humid fabric. Peeled and cooked, it may be served like white asparagus, sliced in a salad, or teamed with different root greens.

Timings

Prep time: quarter-hour


Cook time: 20 minutes

Serves

4

Ingredients

• 4 black salsify sticks, trimmed and peeled
• juice of ½ lemon
• 1-2 racks of venison with 8-16 ribs, relying on measurement
• a little bit vegetable or corn oil
• 20ml cider
• 80ml rapeseed oil
• 4 handfuls of small salad leaves and herbs

For the sauce

• 100ml beef or rooster inventory
• 1 tbsp quince paste (membrillo) or different fruit paste/‘cheese’

Method

1. Preheat the oven to 200C/180C fan/gasoline mark 6.
2. Halve the peeled salsify widthways, if mandatory to suit right into a saucepan. Cover with salted water, including the lemon juice, and cook dinner for 5-6 minutes or till tender. Drain and depart to chill.
3. Season the venison rack. Heat a little bit oil  in an ovenproof, heavy-based frying pan and add the rack, browning it on all sides for a couple of minutes.
4. Transfer the pan to the oven for 5-6 minutes, relying on the dimensions of the rack, maintaining it good and uncommon.
5. Meanwhile, warmth the inventory and membrillo collectively in a saucepan and whisk till it has emulsified. Remove from the warmth and maintain heat.
6. Whisk collectively the cider and rapeseed oil. Slice the salsify thinly on the diagonal then toss the strips with the leaves and cider dressing.
7. Arrange on serving plates then slice the venison between the ribs and organize the cutlets subsequent to the salad. Drizzle the sauce over or serve it individually.