zoom Rack of venison with a dried mushroom crust and mushroom sauce
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    Rack of venison with a dried mushroom crust and mushroom sauce

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    Rack of venison with a dried mushroom crust and mushroom sauce

    • Preparation time: 20 minutes, plus resting
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 30 minutes, plus resting

    Serves: 4-6

    Ingredients

    1.1kg Waitrose 1 venison rack *
    10g dried porcini mushrooms, very finely chopped
    2 tsp white miso paste
    15g unsalted butter, softened
    2 tsp Dijon mustard
    2 garlic cloves, crushed
    2 tsp fresh thyme leaves
    30g parmigiano reggiano, finely grated
    small handful finely chopped chives

    MUSHROOM SAUCE
    30g unsalted butter
    2 tbsp olive oil
    350g mixed mushrooms, thinly sliced
    2 garlic cloves, crushed
    1 tbsp fresh thyme leaves
    100ml white wine
    300ml fresh chicken stock
    150ml double cream
    100g crème fraîche
    1 tbsp Dijon mustard
    small handful finely chopped flat leaf parsley leaves

    (* available from Waitrose & Partners Food Made to Order with 7 days notice)

    Method

    1. Preheat the oven to 220˚C, gas mark 8. Remove the venison from the fridge; bring up to room temperature. In a small pan, mix the chopped dried mushrooms, miso, butter, mustard, garlic, thyme and parmesan. Put over a low heat to soften a little.

    2. With a sharp knife, trim any fat or membrane from the fl esh of the venison. Season all over then spread over the warmed mushroom mixture and transfer to a roasting tin. Roast for 30-40 minutes (for rare to medium rare). Check after 20 minutes and if it is browning too quickly, cover with foil. Remove from the oven and leave to rest under foil for 20 minutes.

    3. Meanwhile, make the mushroom sauce. Put the butter and oil in a pan over a medium heat. Add the mushrooms and sauté for 12 minutes, stirring frequently, until golden. Add the garlic and thyme; fry for another 2 minutes. Turn up the heat, add the wine and boil for 1 minute. Add the chicken stock, cream, crème fraîche and mustard; bring to the boil. Reduce the heat and simmer for 5 minutes to thicken. Stir through the parsley and season. Carve the venison into individual chops and serve with a dollop of the mushroom cream sauce and a sprinkling of chives. 

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue

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