Roasted rack of venison with potato kromeskies

Serves 4

 Metric  Imperial 

Method For the Kromeskies

In a casserole or heavy bottomed pot, place the braising meat on the mirepoix and cover with liquids. Add thyme and garlic.
Cover and leave to braise for approximately 40 minutes. Cool in the liquid and then pull the meat apart into strands. Reserve juice for sauce.
Mix the meat strands with potatoes, nutmeg, pinch of salt, chopped parsley and pepper. Shape into 4cm long sausages.
Once cool; roll in seasoned flour, egg wash and then breadcrumbs.

In a casserole or heavy bottomed pot, place the braising meat on the mirepoix and cover with liquids. Add thyme and garlic.
Cover and leave to braise for approximately 40 minutes. Cool in the liquid and then pull the meat apart into strands. Reserve juice for sauce.
Mix the meat strands with potatoes, nutmeg, pinch of salt, chopped parsley and pepper. Shape into 4cm long sausages.
Once cool; roll in seasoned flour, egg wash and then breadcrumbs.

For the Venison

Cut the rack into four 2 rib chops.  Season the rack with salt and ground 4 peppercorn mix.
Sear the venison on a hot plate and roast in the oven at a moderate temperature (180 ̊C) for 15 minutes. 

Remove meat from the roasting pan and leave to rest.

Cut the rack into four 2 rib chops. Season the rack with salt and ground 4 peppercorn mix.
Sear the venison on a hot plate and roast in the oven at a moderate temperature (180 ̊C) for 15 minutes.

Remove meat from the roasting pan and leave to rest.

For the slaw

Melt butter in a pan, add onions, then carrot, then sprouts.  Warm through till they have softened, then add the mayonaise.  Salt and papper to taste.

Melt butter in a pan, add onions, then carrot, then sprouts.  Warm through till they have softened, then add the mayonaise.  Salt and papper to taste.

To serve

While the venison is resting; deep-fry the kromeskies, deglaze the venison roasting pan with the braising liquid and reduce to a sauce consistency.

Cut each double chop between the rib bones and serve 2 chops with 2 kromeskies.

Serve with steamed seasonal vegetables.

 

While the venison is resting; deep-fry the kromeskies, deglaze the venison roasting pan with the braising liquid and reduce to a sauce consistency.

Cut each double chop between the rib bones and serve 2 chops with 2 kromeskies.

Serve with steamed seasonal vegetables.

 

Watch Chef Graham Brown prepare the venison rack and kromeskies.

Roasted rack of venison with potato kromeskies

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Frenched Rack

1 x 8 rib venison frenched rack
pinch of salt
ground 4 peppercorn mix
dash of oil

seasonal vegetables

 

1 x 8 rib venison frenched rack
pinch of salt
ground 4 peppercorn mix
dash of oil

seasonal vegetables

 

Brussel Sprout Slaw

1 cup Brussels Sprouts, washed and halved
2 carrots, peeled and grated
1 red onion, finely sliced
1 knob butter
1 tablespoon mayonnaise
salt and pepper

1 cup Brussels Sprouts, washed and halved
2 carrots, peeled and grated
1 red onion, finely sliced
1 knob butter
1 tablespoon mayonnaise
salt and pepper

For the Kromeskies

400g braising steak or shank
1 cup of vegetable mirepoix (finely diced onion, carrots and celery)
1 cup red wine
1 cup meat stock
thyme
garlic
4 large waxy potatoes (cooked and mashed with a little butter and milk)
pinch of nutmeg
pinch of salt
2 tbsp parsley, chopped
ground white pepper
seasoned flour
3 egg yolks and a dash of milk or beaten cream to make egg wash
3 cups breadcrumbs

400g braising steak or shank
1 cup of vegetable mirepoix (finely diced onion, carrots and celery)
1 cup red wine
1 cup meat stock
thyme
garlic
4 large waxy potatoes (cooked and mashed with a little butter and milk)
pinch of nutmeg
pinch of salt
2 tbsp parsley, chopped
ground white pepper
seasoned flour
3 egg yolks and a dash of milk or beaten cream to make egg wash
3 cups breadcrumbs