Rack of Venison with Garlic Chive Spàtzle and Port Wine Jus

Name: Rack of Venison with Garlic Chive Spàtzle and Port Wine Jus
Yield: Serves 4
Ingredients: 10ml Olive oil or rendered duck fat; 4 pieces Herb crust 4cm × 4cm; 75ml chicken stock; 100ml Port wine jus; 12 pieces Roasted garlic; Freshly grated nutmeg (optional); 100ml Clarified butter; 320g Garlic chive spâtzle; 25ml Vegetable oil; 1 × 800g Rib of venison with 4 cutlets; 1-2 Turnips, cut into 20 × 1cm cubes; 75ml Port; Freshly ground pepper; Salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Turnip and Rack of Venison

75ml chicken stock
75ml Port
1

Main course

Method

Mix together the chicken stock and Port in a heavy-based saucepan. Lightly season with salt and freshly ground pepper and bring to the boil. Reduce the heat to a simmer, add the cubed turnips and cook for 15 - 20 minutes until tender. Remove from the heat until ready to serve.

Pre-heat the oven to 200°C