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Roast rack of venison with sage & clementine crumb recipe | Waitrose

Roast rack of venison with sage & clementine crumb recipe | Waitrose

This beautifully tender venison is seasoned with a herby and citrusy rub and finished with a crispy crumb. 

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  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 25g butter
  • 3 tbsp rapeseed oil
  • 3 garlic cloves, peeled and left whole
  • 100g fresh breadcrumbs
  • 50g dried apricots
  • 2 x 25g Cooks' Ingredients Flat Leaf Parsley
  • 2 clementines, zested
  • 20g pack fresh sage
  • 1kg venison rack, weight may be up to 1.35kgs (available from Waitrose Entertaining; pick up a brochure in store or visit waitrose.com/entertaining)


  1. Preheat the oven to 200°C, gas mark 6. Melt the butter in a large pan with 1 tbsp of the oil. Add the garlic and breadcrumbs and fry gently for 5 minutes, until golden and crisp, stirring the mixture continuously.

  2. Finely chop the apricots with the flat-leaf parsley, clementine zest and sage. Stir into the crisp breadcrumbs, season and set aside to keep warm.

  3. Heat a heavy-bottomed pan over a very high heat. Rub the venison with 1 tbsp of the oil and season generously. When the pan is hot, put the remaining oil into the pan, add the meat and brown on all sides until caramelised all over.

  4. Place the venison on a baking tray and place in the oven to roast for 20-25 minutes for rare, or longer if you prefer your meat well done. Remove and place on a warm plate, cover lightly with foil and leave to rest for at least 10 minutes.

  5. Once rested, carve the meat between the bones into cutlets and serve with a scattering of the crispy crumbs. Delicious served with red cabbage and steamed greens.


Typical values per serving when made using specific products in recipe


1,186kJ/ 283kcals



Saturated Fat












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