Rack of Venison with Sage and Caramelised Endive
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
11.4g
per serving
45.6 g total
Fat
63.1g
per serving
252.3 g total
Protein
62.2g
per serving
248.8 g total
Cook Time
55
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Liquids
Meat
2
piece
Venison
racks, 6 bones each, trimmed
1
unit
Venison Trimmings
chopped for sauce
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
0.5
bunch
Sage
leaves picked and chopped, stalks reserved
15
ml
Chive
chopped, to garnish
OilsFats
15
ml
Rapeseed Oil
for browning venison
30
ml
Rapeseed Oil
for caramelising endives
15
ml
Rapeseed Oil
for sauce
Vegetables
Method
1
2
3
4
5
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9
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14