Rack of venison with haggis crust and rosemary jus

Method

1. Heat the oven to 220°C/fan200°C/gas 7. Pulse the breadcrumbs and haggis in a food processor until the mixture turns crumbly. Add the parsley and season with salt and plenty of pepper. Pulse again briefly to mix, then remove to a bowl. (Alternatively, crumble everything with your fingers.)

2. Rub the venison with the 2 tbsp olive oil, then rub with salt and pepper. Heat a large heavy-based frying pan over a high heat. When hot, add the venison and sear for 2-3 minutes on each side. Remove the meat from the pan, brush the mustard all over, then coat with a light layer of haggis crust. Don’t press it down too much – keep it slightly loose so it doesn’t go claggy. Drizzle a little olive oil over the top.

3. In a frying pan, melt the butter over a medium heat. Add the carrots, shallots, garlic and thyme, then cook gently for 5-10 minutes, turning occasionally, until they take on a little colour. Put in a roasting tray and sit the venison rack on top.

4. Roast for 30-40 minutes for rare to medium-rare (a digital probe thermometer pushed into the thickest part of the meat should read 50-55°C). Rest the meat in a warm place for 10-15 minutes.

5. While it’s roasting, make the jus. Put the stock, port and rosemary into a medium pan. Heat to a simmer, then reduce for 30-40 minutes until syrupy and full of flavour. Add the sherry vinegar and season to taste. Keep warm until ready to serve the venison.

6. To serve, bring the venison rack to the table and carve. One thick chop is enough per person (the leftover chop is a chef’s perk!).

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