Recipe: Venison Rack Boulangère
Enjoy this warming winter dinner, provided by Chris Bolan, Executive Chef at the Three Goats group. Serves 2.
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Ingredients:
Method: Preheat the oven to 160°C. Thinly slice the onion and place in a heavy based pan with a good pinch of salt and the butter. Place a lid on the pan and cook on a low heat, stirring occasionally until the onions are translucent and soft. At this point add the minced garlic cloves and continue to cook for 2-3 minutes. Add the white wine and reduce to a glaze. Add the venison stock and bring to the boil, then remove from the heat. Peel the potatoes and slice on a mandolin to a thickness where the potato is a whole slice but is slightly translucent. In an oven-proof dish or small pan, ladle some of the stock/onion mixture. Arrange 2 layers of slightly overlapping potatoes, lightly season with salt and pepper and repeat this process until the dish is filled. Place in the oven and allow to cook for 60-90 minutes or until the potatoes are lightly coloured on top and soft throughout. Season the venison rack and sear in a hot pan until caramelised well all around. Once seared, sit the venison on a trivet of rosemary and thyme sprigs and cook in the oven for 5-10 minutes until medium rare. Add a knob of butter to the pan and allow to rest for 15 minutes. Slice the venison, wilt the spinach and serve on top of the boulangère. |
Issue 24
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