Serves 4

Prep time 1hr 30 mins including resting time


1 litre veal or beef stock, preferably homemade
2 dried bay leaves
1 bunch fresh thyme
180ml ruby port wine
1 one-inch piece fresh ginger, peeled and chopped
125g red-currant jam
4 tablespoons whole black peppercorns
4 tablespoons whole juniper berries
4 tablespoons dried rosemary
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter
2 racks venison, well-trimmed (about 1.2kg)
2 teaspoons all-purpose flour
125g fresh or frozen cranberries
100g dark cooking chocolate

For the sides

500g baby potatoes
1 tsp. curry
1 tbsp. garlic oil
Pinch of salt
Pinch of crushed pepper
150ml white wine


In a large saucepan, add a splash of oil and gently fry onions, thyme, bay leaves and ginger. Pour jam and caramelise slightly, flambee port and finally pour the stock. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1/3 of volume, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
Heat oven to 175 degrees C. Place a large roasting pan in the oven. Salt both sides of each rack well and rub the ground spice mixture into the meat.

Cut the baby potatoes in two, length wise. In a bowl, combine all ingredients and toss well to coat evenly. Place potatoes in oven roasting pan and cook for 45 mins at 175 degrees C.

Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to manoeuvre racks in skillet. Transfer racks to the preheated roasting pan.
Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes. Keep juices to add to the sauce.

Return sauce to a boil and add venison juices. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries and chocolate; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the sauce with the venison immediately.