Spiced Roasted Rack of Deer with Red Currant Jus

Preparation	90'
Difficulty	Medium
Game	Deer
Calories	500 - 600
Activity	Running M 46’, F 63’
People	4
Wine pairing	Barolo DOCG

Ingredients

KG 1 rack of deer ribs (8 ribs)

Spices

N 2 cinnamon sticks
G 10 Juniper berries
G 10 allspice
G 10 fennel seed
G 10 coriander seed
G 10 whole clove

Cider Braised Cabbage

N 1 small whole green cabbage sliced
G 50 Butter
mL 15 extra virgin olive oil
mL 355 hard apple cider (alcoholic)
Salt pepper to taste

Red Currant Jus

mL 250 dark game stock (beef stock can be substituted)
G 30 red currant jelly (can use store bought)
mL 15 red wine vinegar
Salt to taste

The rack or rib roast is the most prized cut form any big game animal and should be treated with care. There are only two of these racks on the animal, so they are very special to eat. Cleaning the bones can be tedious but well worth the visual presentation after cooking. A tart fruity sauce is a great combination with deer meat paired with a full-bodied wine is a beautiful meal.

Kcal 504*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Toast the spices in a heavy bottom pan on high heat until dark brown almost black and smoking. Cool slightly and grind in a mortar and pestle or blend into a powder in a blender.
In a heavy bottom pot on high heat, melt the butter and add the oil. Sauté the cabbage until the bottom starts to turn brown.
Add the cider, a pinch of salt and pepper and put a lid on the pot.
Transfer to the oven at 175 ° C (350° F) and cook for 60’. The cabbage should be very soft and wilted when cooked. If there is still some cider in the pot return to the top and cook stove top on medium heat to reduce the cider.
For the red currant jus, add all the ingredients to a small pot and reduce by 2/3 on high heat.
Trim the silver skin from the loin. Scrape the sinew from the rib bones using the heel of your knife. Tie the roast with twine. This helps the meat cook evenly.
Season with salt and pepper and dust the spice blend over the meat using a fine mesh strainer, this removes any large chunks of spice.
Sear the meat in a pan on high heat. Cover the bones with tin foil so they don’t burn and roast in the oven for 10-15’ until internal temp of 50° C (122° F).
Rest the roast for 10’ before slicing.
Arrange the cabbage on a serving dish, add two chops of the deer and garnish with the currant jus. Sea salt flakes can be sprinkled on top of the meat before serving.

Spiced Roasted Rack of Deer with Red Currant Jus

Ingredients

Preparation

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