Rack of Venison with Dark Chocolate, Juniper & Red Wine Sauce

⏱ 75 min · Serves 4

A proper show-stopper: a rosy-pink rack of venison, crusted with crushed juniper and thyme, resting on a glossy red wine sauce finished with a whisper of dark chocolate. Deeply savoury, faintly wild, and far easier than it looks — the sauce does most of its work while the meat rests.

Per serving: 552 kcal · 48.0g protein · 11.0g carbs · 26.0g fat

Ingredients

• 1 French-trimmed rack of venison (about 800g, 8 bones)
• 2 tsp juniper berries, crushed
• 1 tsp black peppercorns, crushed
• 2 tsp flaky sea salt
• 3 sprigs thyme, leaves picked
• 2 tbsp rapeseed oil
• 30g unsalted butter
• 2 garlic cloves, bashed
• 1 shallot, finely chopped
• 1 small carrot, finely diced
• 1 celery stick, finely diced
• 6 juniper berries, whole
• 1 bay leaf
• 250ml full-bodied red wine (Syrah or Malbec)
• 100ml ruby port
• 400ml good beef or venison stock
• 1 tbsp redcurrant jelly
• 15g dark chocolate (70%), finely chopped
• 1 tsp sherry vinegar
• Salt and pepper, to taste

Method

1. Take the venison out of the fridge 45 minutes before cooking. Pat dry, then rub all over with the crushed juniper, peppercorns, salt and thyme leaves. Heat the oven to 200C/180C fan.
2. Start the sauce: in a saucepan, sweat the shallot, carrot and celery in a knob of the butter over medium heat for 8 minutes until soft and just golden. Add the whole juniper berries and bay leaf.
3. Pour in the port and red wine, bring to a fast boil and reduce by two thirds, about 8-10 minutes. Add the stock and simmer gently for 20-25 minutes until reduced to roughly 200ml and lightly syrupy. Strain through a fine sieve into a clean pan, pressing the vegetables. Set aside.
4. Heat the rapeseed oil in a large ovenproof frying pan over high heat. Sear the rack fat-side down first, then all over, 5-6 minutes total, until deeply browned. Add the garlic and remaining butter and baste for 1 minute.
5. Transfer the pan to the oven and roast for 12-15 minutes for medium-rare — a probe should read 52C in the thickest part. Lift onto a warm board, cover loosely with foil and rest for 12 minutes (this is not optional).
6. Finish the sauce: reheat gently, whisk in the redcurrant jelly, then take off the heat and whisk in the chopped chocolate until glossy. Add the sherry vinegar, any resting juices from the venison, and season carefully. Do not boil once the chocolate is in.
7. Carve the rack into thick double cutlets or single bones. Spoon a pool of sauce onto warm plates and set the venison on top. Lovely with celeriac purée, buttered greens and roast beetroot.