Quantity of Black Forest Rack of Venison in trolley 0
- Serves 8 - 10
New Zealand French-Trimmed Venison Rack topped with a cocoa nib, chestnut and sourdough crumb accompanied by a rich cherry condiment sauce, scented with orange & port and a piquant reduced cherry vinegar sauce.
Our venison comes from red deer aged 12-27 months, which are reared on British and New Zealand farms. The deer thrive on a grass-based diet, producing tender, well-flavoured meat. All our venison can be traced back to the farms and estates where it was raised.
- Suitable for freezing
- Waitrose own label
Per Portion/A serving contains
INGREDIENTS: venison (55%), reduced beef stock (water, beef bones, chicken bones, veal bones, onion, carrot, tomato purée, garlic, thyme, black peppercorns, bay leaf), water, black cherry (7%), chestnuts (4%), port, sugar, apple, butter (milk), shallot, rice flour, cocoa, rapeseed oil, spirit vinegar, maize starch, wine vinegar, orange juice from concentrate, cherries, grape juice, salt, orange zest, extra virgin olive oil, dextrose monohydrate, vegetable fibre, sea salt, cracked black pepper, stabiliser (mono- and diglycerides of fatty acids), caramelised sugar syrup, colour (paprika extract).
Allergy Advice For allergens see ingredients in bold.
Typical values as prepared. 10.0
|Typical values||PER 100g||A serving contains|
|Of which Saturates||1.4g||2.6 g|
|Of which Sugars||7.1g||13.1 g|
- United Kingdom
- from New Zealand venison
- May contain cherry stones or fragments. Contains alcohol 0.7% abv
- This product contains Additives
- This product contains Antioxidants
- This product contains Natural Colourings
- This product contains Alcohol >= 0.5% abv
- This product contains Preservatives
Rare 15 minutes per 500g. Medium 20 minutes per 500g. Well Done 25 minutes per 500g. Preheat oven. Place the venison rack in a roasting tin, ensuring the crust is facing up and into a pre-heated oven on the middle shelf. Cook as above. Ensure the surface of the meat is thoroughly cooked. Once cooked, remove from the oven and leave to rest for 10 minutes before carving. Decant the black cherry, port & orange sauce into a dish ready to serve chilled. Open the cherry vinegar jus and reheat in a saucepan for 6 - 8 minutes, stir frequently. Once heated, serve immediately. ……To serve, carve between the bones into individual cutlets. (Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)
|bag||Plastic - PP (Polypropylene)|
|bone guard||Plastic - PP (Polypropylene)|
|label-glued||Paper & card|
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