Roast Rack of Venison with Cherry and Clementine Crumb

Name: Roast Rack of Venison with Cherry and Clementine Crumb
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

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...

View full recipe on www.greatbritishfoodawards.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.greatbritishfoodawards.com.

Share this recipe:

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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Roast Rack of Venison with Cherry and Clementine Crumb

Ingredients

Ready to cook this?

More Like This