Rack of venison, roasted carrots & forager sauce


8 medium carrots, washed and peeled

4  star anise

100g butter

12 juniper berries

1 tsp dried thyme

4 ½ tbsp  rapeseed oil

2 x 6-bone racks of venison, French trimmed

1 banana shallot, finely chopped

1 litre brown chicken stock

50ml sloe  gin

150g blackberries



  1. Heat oven to 200C/180C fan/gas 6. Lay the carrots, star anise and butter in a roasting tin. Sprinkle with a little flaky salt and roast for 30 mins. While the carrots cook, crush the juniper berries using a pestle and mortar, then add 1 tsp salt, the thyme and 4 tbsp rapeseed oil.
  2. Rub the mix all over the venison racks, then sear in a large, hot frying pan for 4 mins until they are evenly coloured all over. Lower the oven temperature to 60C/40C fan/gas 1/4, put the racks on top of the carrots, bone-side up, and roast for 2 hrs. At this low temperature an electric oven will be more accurate (if using gas, check regularly).
  3. Meanwhile, make the sauce. Fry the shallot in the remaining oil in a saucepan over a medium heat until softened. In a separate saucepan, reduce the stock to 300ml, then pour it over the shallot with the sloe gin. Bring to a simmer and reduce slightly. Stir in the blackberries in the final few mins to heat through, then serve.

Image and recipe courtesy of www.bbcgoodfood.com