Roasted Rack of Venison with Chestnuts

Name: Roasted Rack of Venison with Chestnuts
Cuisine: Australian
Ingredients: 2 racks of venison (12 ribs); salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons clarified butter; 2 racks of venison (12 ribs); ½ teaspoon roughly ground black pepper; 6 thyme sprigs; 1 cup mirepoix; 2 bay leaves; 1 tablespoon redcurrant jelly; 1 teaspoon red wine vinegar; 6 juniper berries, crushed; 1 tablespoon marmalade; 2 tablespoons butter; 36 chestnuts; the reserved marinade; freshly ground black pepper; 1 cup (250 mL/8 fl oz) red wine vinegar; 4 garlic cloves, crushed; 3 tablespoons Cognac; 1 cup (250 mL/8 fl oz) virgin olive oil; 2 tablespoons redcurrant jelly; 2 tablespoons chopped butter; 2 cups (500 mL/16 fl oz) white wine; ⅘ cup (200 mL/6½ fl oz) veal glaze

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

2 racks of venison (12 ribs)
salt and freshly ground black pepper
2

Oceania
Australia
Main course
Gluten-free

Method

Cut a cross-shaped slit in the skin of the chestnuts with a sharp knife. Bake the chestnuts in a hot oven (200°C/390°F) for 10 minutes. While still hot, remove the inner and outer skins. Put them in a saucepan with the butter and pepper. Reheat them when