Roasted Rack of Venison with Grand Veneur Sauce and Root Vegetables

Ingredients

• 900g (2lb) 8-bone venison rack, French trimmed, with the trimmings reserved
• 2 tbsp olive oil
• 25g (scant 1oz) stale white breadcrumbs
• 1 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 1 tbsp Dijon mustard
• 2 parsnips, peeled and finely diced
• 2 carrots, finely diced
• 150g (51⁄2oz) celeriac, finely diced
• 2 small turnips, finely diced
• salt and freshly ground black pepper
• 25g (scant 1oz) butter
• 20g (3⁄4oz) diced carrot
• 1 shallot, chopped
• 1 celery stick, finely chopped
• 20g (3⁄4oz) chopped leek
• sprig of thyme
• 1 bay leaf
• 8 black peppercorns
• 20g (3⁄4oz) tomato purée
• 2 tbsp red wine vinegar
• 250ml (8fl oz) dry red wine
• 120ml (4fl oz) hot water
• 1 tbsp redcurrant jelly
• 1 tbsp double cream
• 1 tsp butter