Crusted Venison with Red Wine and Juniper Gravy

This showstopper looks impressive but is deceptively easy. Ask your butcher to French trim the bones (and meat) of your venison.

Hands-on time 45min, plus coming up to room temperature, cooling and resting. Cooking time about 45min. Serves 6

2 venison racks, about 1.5kg total (French trimmed and fat removed from meat)

150g fresh white breadcrumbs

1 garlic clove, crushed

Large handful parsley, finely chopped

2tbsp thyme leaves

4tbsp olive oil, plus 1tbsp to brush

1tbsp Dijon mustard

FOR THE GRAVY

1tbsp olive oil

2 shallots, finely sliced

1⁄2tbsp plain flour

1 garlic clove, bashed

3 thyme sprigs

300ml red wine

10 juniper berries, crushed

300ml beef stock

3tbsp redcurrant jelly

1 Remove venison from fridge and allow to sit at room temperature for 20min. In a large bowl, mix the breadcrumbs, garlic, parsley, thyme, oil and some seasoning until combined.

2 Preheat oven to 200°C (180°C fan) mark 6. Weigh venison racks separately, then calculate the average weight and work out the cooking time, allowing 20min per 450g for pink meat.

3 Brush the 1tbsp oil over the venison meat and season well. Heat a large, non-stick frying pan over high heat and brown the racks (in batches, if needed) for 3min. Lift into a roasting tin (reserving pan) and set aside to cool slightly. Brush the venison meat with the mustard, then press on the breadcrumb mixture to cover the top of the meat.

4 Roast racks for the calculated cooking time (an average 750g rack should take about 33min). To check whether it’s cooked to pink, insert a metal skewer into the centre of the meat and hold for 5sec – it should come out warm. If not, return tin to oven for a further 2min and check again.

5 When cooked, transfer racks to a board, cover with foil and leave to rest for 20min.

6 Meanwhile, make the gravy. Heat the oil in the reserved frying pan and gently fry the shallots for 4min, until softened. Stir in the flour, garlic and thyme sprigs and cook for 1min. Mix in the wine and juniper berries, increase heat to high and simmer for 2min, until reduced by 1⁄2. Add the stock and redcurrant jelly and simmer until slightly reduced, about 4min. Check seasoning. Strain into a warmed jug.

7 Transfer racks to a serving platter and serve with gravy.

PER SERVING (with 2 cutlets) 426cals, 40g protein, 14g fat (3g saturates), 25g carbs (7g total sugars), 0g fibre

GET AHEAD Prepare to end of step 3 up to a day ahead. Cover and chill. To serve, uncover and allow to come to room temperature for 20min, then complete recipe.

TIP Venison racks are typically sold with 8 bones, so we’ve kept them whole (rather than trimming to 2 x 6 bone racks). Some lucky guests will get 3 cutlets each!