Roast French Rack of Venison with Port and Redcurrant Sauce & Ratatouille Pancakes
Serves: 7-8
METHOD:
1. Spread the Dijon mustard over the venison.
2. Mix together the pepper, crushed juniper berries, cloves of garlic and press into the mustard. Alternatively, simply spread the venison with Moutarde de Meaux.
3. Place the racks in a roasting tin and seal on a high heat in the top of the oven at 200C/Gas 6 for 7-8 mins.
4. Lower the heat to 180C/Gas 4 and cook the venison racks for a further 15-20 mins.
5. Remove from the oven and allow to stand for 10 mins.
6. Pour off the cooking juices.
For the Port & Redcurrant Sauce:
1. Place the reserved cooking juices in a saucepan.
2. Add the red wine and port mix, bring to the boil and reduce by a third
3. Whisk in the redcurrant jelly, Worcestershire sauce, mustard and orange zest and juice. Taste and adjust the seasoning. Simmer for 10 mins.
For the Pancakes:
1. Place the flour in a bowl, make a well in the centre, add the eggs and a little of the milk and whisk, gradually drawing the flour in from the sides.
2. Continue adding the rest of the liquid until you have a batter, the consistency of single cream.
3. Heat a pancake pan until just about smoking. Add a tablespoon of oil and heat again.
4. Pour a ladelful of batter into the pan, letting the mixture flood the surface of the pan.
5. Once the underneath of the pancake is golden brown, flip it over and continue to cook on the other side.
6. Repeat until the batter is used up.
For the Filling:
1. Heat a frying pan. Add a couple of tablespoonfuls of olive oil. Add the diced onion and cook until softened.
2 Add the rest of the vegetables, season and cook for approx. 10 mins.
3. Drain the mixture, fold in the pine nuts and divide between the cooked pancakes and roll up cigar shape.
4. Place in the oven to keep warm.
