Roast Rack of Venison with Cherry and Clementine Crumb
www.greatbritishfoodawards.com
Preheat the oven to 200°C/Fan 180°C/Gas 6. Put a pan on a medium heat, and melt the butter with 1 tbsp of the oil. Add the crumbs and garlic and fry gently...
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Cooking tools:
- Oven
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Baking sheet
- Instant-read thermometer
- Plate
- Aluminum foil
- Tongs
- Measuring spoon
- Microplane
- Kitchen scale
- Fine-mesh sieve
Ingredients
- 25g unsalted butter
- 3 tbsps rapeseed oil
- 100g fresh breadcrumbs
- 3 garlic cloves, peeled and left whole
- 50g dried cherries (or dried apricots)
- 2 x 25g packs fresh flat-leaf parsley
- 2 clementines, zested
- 20g pack fresh sage
- 1-1.5kg Frenched rack of venison, cut in half
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