Recipe summary
Venison is best served rare to medium-rare because it contains very little fat and becomes tough quite easily while it's cooking. Savoy cabbage has a mellow cabbage flavour and tender leaves. If you decide to use regular green cabbage instead, cook it for 5 minutes longer. Haricots verts (French green beans) are thinner and crisper than regular green beans. Either can be used for this recipe. Yield is 4 servings.
Preparation time:
Cooking time:
Yield:
4
Ingredients
Rack of Venison
-
1/2
teaspoon
juniper berries
-
1/2
teaspoon
fennel seeds
-
3
sprigs
fresh savory, leaves picked
-
3
sprigs
fresh oregano, leaves picked
-
3
sprigs
fresh mint, leaves picked
-
1
3 1/2
pound
rack of venison, trimmed and frenched
-
Coarse salt and freshly cracked black pepper
-
2
tablespoons
olive oil
Pan Reduction
-
2
tablespoons
olive oil
-
Trimmings from one 3- to 4-pound rack of venison
-
3
shallots, chopped
-
large onion, chopped
-
1
celery rib, chopped
-
2
carrots, peeled and chopped
-
2
cloves
garlic, sliced
-
1/2
pound
porcini mushroom, also known as cepe, stems, sliced
-
1/2
cup
white wine
-
2
cups
water, plus more if needed
-
Coarse salt and freshly cracked black pepper
-
1
tablespoon
butter
Sauteed Purple Potatoes
-
2
pounds
purple potatoes, parboiled and peeled
-
2
tablespoons
butter
-
1/2
pound
porcini mushrooms, also known as cepe, caps, sliced
-
1
onion, halved and thinly sliced
-
2
tablespoons
freshly grated horseradish
-
Coarse salt and freshly cracked black pepper
Sauteed Savoy Cabbage
-
3
tablespoons
butter
-
1
teaspoon
fennel seeds
-
1
onion, halved and thinly sliced
-
1/2
teaspoon
ground ginger
-
2
sprigs
fresh thyme
-
2
tablespoons
light brown sugar
-
1
head Savoy cabbage, core removed and into chiffonade (thinly shredded)
-
Coarse salt and freshly cracked black pepper
Buttery Haricots Verts
-
1 1/2
pounds
haricots verts, trimmed
-
2
tablespoons
butter
-
Coarse salt and freshly cracked black pepper to taste
To Assemble