CLAY OVEN WOOD FIRED ROASTED RACK OF VENISON WITH CUMBERLAND SAUCE

 

Beautiful 12 bone rack of venison simply cooked in the wood fired oven which added even more depth of flavour to this glorious dish.

 

INGREDIENTS

(serves 4)

1 12 bone rack of venison

salt and pepper

 

FOR THE POMME PUREE

1kg King Edward potatoes

butter

full fat milk

salt and white pepper

 

FOR THE CUMBERLAND SAUCE

1 shallot fine diced

1 clove garlic fine diced

4 Blood oranges zest and juice

2 lemons zest and juice

50g ginger grated

1 cinnamon stick

1 bay leaf

500ml ruby red port

800g red current jelly

 

 

 

First make the Cumberland sauce gently pan fry the shallot and garlic in a little ooil and tsp of butter, meanwhile zest the oranges and lemons and place in a jug pour over some boiling water and leave for 60 seconds only, then drain, juice the oranges and lemons and add to the zest along with the grated ginger, cinnamon, bay and port and add to the onions, simmer to reduce by 1/2, now add the red current jelly and simmer until you have a thickish consistency like honey.

 

Next make your pomme puree, peel and boil the potatoes in salted water until very very tender, drain and leave to steam dry for a few minutes, meanwhile place a pan on your lowest heat and add the milk and butter to the pan to warm up.  Push the potatoes through a ricer into the pan and gently mix into the milk and butter, season with salt and pepper, now leave to tick over keeping warm while you cook the venison.

 

WOOD FIRED COOKING THE VENISON

 

 

 

As the wood fired oven is running at 500 degrees I used this heat to sear the outside of the venison and add wood fired flavour, I then moved the venison to the cooler part of the oven and let it cook for 15  minutes so it would be rare, for medium rare 18 minutes and for medium to well done 25 minutes.  Leave to rest for 5 minutes wrapped in tin foil before serving.