Roasted rack of venison | Millbank Venison- how to cook a rack of venison
Roasted Rack of venison is a simple yet luxurious meal to cook for any special occasion, combining red currant and cranberry with the venison.
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Ingredients
- 4 cups veal or beef stock, preferably homemade
- 2 dried bay leaves
- 1 bunch fresh thyme
- 3/4 cup ruby port wine
- 1 one-inch piece fresh ginger, peeled and chopped
- 1/2 cup red-currant jam
- 4 tablespoons whole black peppercorns
- 4 tablespoons whole juniper berries
- 4 tablespoons dried rosemary
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 tablespoon plus 2 teaspoons butter
- 2 (750g each) rack of venison, well trimmed
- 2 teaspoons all-purpose flour
- 1 cup fresh or frozen cranberries
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