Rack of Deer Ribs

[Paul in North Lincs.]

Just been given a frozen rack of Roe Deer Ribs....

 

Looks potentially like a nice nibble....

 

but....... what do I do with it?:thumbs:?

 

Any ideas

[game_boy]

Give them to your dogs. There's **** all on them.

[Piebob]

Found this for you Paul......

 

Roast French Rack of Venison with Garlic, Rosemary and Mustard Crust

 

Perfect for easy but spectacular entertaining, the mustard and rosemary crust gives this dish a special twist

Servings: 4

Level of difficulty: Easy

Preparation Time: 10 minutes

Cooking Time: 35 minutes

You will need: Cook's Knife, Cutting Boards

Ingredients

1 venison, 9 bone rack, French and trimmed

1 pinch salt and fresh ground black pepper

 

For the garlic, rosemary and herb crust

2 tbsp Dijon mustard

3 tbsp Butter, softened

3 garlic clove, finely chopped

8 tbsp fresh white breadcrumbs

6 tbsp finely chopped parsley

3 tbsp finely chopped rosemary leaves

 

Method

Preheat the oven to 200C/Gas 6. With a very sharp knife, score the outer surface of the venison meat very lightly to hold the herb crust.

Season the rack of venison generously with salt and freshly ground black pepper. Lay the rack on a baking tray and roast in the oven for 15 minutes.

 

Remove from the oven and leave at room temperature to cool. Mix the mustard, softened butter and garlic to form a paste. Spread this over the meaty side of the venison.

 

Mix the breadcrumbs with the finely chopped parsley and rosemary and melted butter, and pat this mixture over the mustard-coated side of the venison and replace on the baking tray. Roast the venison for a further 15-20 minutes in the hot oven.

 

Serve carved into cutlets with new potatoes and baby tomatoes roasted in olive oil, and some buttered leeks.

[game_boy]

Whoops I thought you meant the just the ribs without the loin on them. But if it is the with the loin i would think any recipes relating to rack of lamd would work well.

[Axe]

Rack of Venison, Port Sauce and Fig Tart Tatin

 

Tricky recipe but sounds fantastic

 

Ingredients

6 racks venison, 3 cutlets on each

50ml clarified butter (ghee)

 

For the cabbage:

2 Savoy cabbages

50g Butter

1 shallot, chopped

1 carrot, iced

1 garlic clove, sliced

1 fresh bay leaf

1 sprig of Thyme

5 juniper berries

100ml dry white wine

80g canned foie gras, diced

Salt, and freshly ground black pepper

 

For the celeriac mash:

2 small celeriac, peeled and cubed

squeeze of lemon juice

3 tbsp Butter

4 tbsp double cream

Salt, and freshly ground black pepper

 

For the sauce:

40g Butter

1 large shallot, finely chopped

350ml port

300ml game stock

zest of ¼ orange, finely grated

1 tbsp red currant jelly

Salt, and freshly ground black pepper

 

For the fig tart tatin:

150g Puff Pastry

40g Butter

2 tbsp caster sugar

6 fresh figs

 

For the glazed carrots:

50g Butter

18 baby carrots

pinch of Sugar

 

To garnish:

6 redcurrant grapes

6 parsnip chips

 

Method

1. Bring a large saucepan of salted water to the boil. Remove six leaves from the Savoy cabbage and shave the tough stalks with a swivel peeler. Plunge the leaves into the boiling water, bring back to the boil and blanch for 30 seconds. Drain and set aside.

 

2. Julienne the remaining cabbage, cutting out the tough core. Melt the butter in a large wide saucepan over medium heat. Add the shallot and sweat for 2 minutes. Add the carrot, garlic, bay leaf, thyme and juniper berries, and cook for a minute or so. Add the blanched cabbage leaves and the white wine. Simmer gently for 10-12 minutes until soft but not mushy. Then stir in the diced foie gras and season with salt and pepper. Remove from the heat and put in a cool place.

 

3. When cool, fish out the whole cabbage leaves. Divide the braised cabbage mixture between the leaves, placing it in the centre of each. Fold the leaf around the mixture and shape into balls. Wrap in cling film and set aside.

 

4. To cook the celeriac mash, boil the cubes in salted water for 10-15 minutes until the cubes can be pierced easily with a knife. Drain well, then transfer to a food processor. Add the lemon juice, butter, cream and seasoning, and whiz to a smooth purée. Season to taste and return to the pan until ready to serve.

 

5. While the celeriac is cooking, make the sauce. Melt some of the butter in a saucepan over medium heat. Add the shallot and sweat for a few minutes until translucent. Add the port, game stock and orange zest. Bring to the boil, then simmer for about 10 minutes until reduced by two- thirds. Stir in the redcurrant jelly and the remaining butter. Season to taste and set aside.

 

6. To make the fig tart tatin, preheat the oven to 180°C/gas 4. Roll out the puff pastry very thinly. Use a 6cm cutter or a glass to cut out six disks. Take six 5cm tartlet tins, and place a **** of butter and 1 teaspoon of sugar in each. Bake for a few minutes until the butter and sugar have caramelised. Place a fig in each and cover with a puff pastry disk. Bake for 10-12 minutes until golden. Set aside and keep warm.

 

7. Meanwhile, cook the carrots. Melt the butter with a pinch of sugar in a large heavy-based frying pan over medium heat. Add the carrots and fry for about 5 minutes, turning regularly, until they are glazed and tender. Set aside and keep warm.

 

8. To cook the venison, increase the oven temperature to 200°C/gas 6. Cover the exposed bones with kitchen foil. Heat the clarified butter in an oven-proof heavy-based frying pan over medium-high heat. Sear the venison on all sides. Place the pan in the oven and roast for 6 minutes for rare, 2 minutes more for medium and so on. Leave to rest in a warm place for 2-3 minutes. Before serving, cut down between the bones at least three-quarters of the way.

 

9. While the venison is cooking, warm up the cabbage balls in a steamer basket set over boiling water. Reheat the sauce and celeriac mash.

 

10. To serve, arrange some celeriac mash, a cabbage ball, carrots and a fig tartlet (inverted so the fig is on top of the pastry) around the edge of warm serving plate. Add the venison and spoon sauce around. Garnish the celeriac mash with a grape and a parsnip chip.

[Paul in North Lincs.]

Thanks chaps..........................my mouths watering already!!!!!

 

 

Will print those recipes off give them to Dorris,

[lurcherboy]

Or put the trousers back on Paul and bar-b-cue them :thumbs:

 

 

 

 

 

LB

[The Big Red Fox]

at game boys first comment... :thumbs:

 

Adam

[Hammergun]

Use them in soup or boil up to make stock. Not worth all the effort to prepare anything else.

[henry d]

Give `em to the dogs you meanie