Photo: Matheus Cenali
Roast rack of venison, gin and tonic jelly, smoked bacon, spinach, marinated beets, caramelised pineapple, turnips, port and lentil jus
42 ingredients
Serves 4
openrecipes
Show off your chef skills with this dish of roast rack of venison served with an array of vegetables and small circles of gin and tonic jelly.
Estimated Nutrition (whole recipe, rough)
955
Calories
76g
Protein
33g
Fat
90g
Carbs
Counts 17 of 23 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Gin | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Red Beetroot | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200ml/7fl oz tonic
- 200ml/7fl oz gin
- 2g agar-agar
- 4 juniper berries
- 4 sprigs thyme
- 1 garlic
- 100ml/3½fl oz rapeseed oil
- 1 eight-bone rack of venison
- 100g/3½oz Puy lentils
- 500ml/18fl oz smooth orange juice
- 150ml/5fl oz brown chicken stock
- 1 garlic
- 2 sprigs thyme
- 2 red beetroots
- 2 golden beetroots
- 2 candied beetroots
- 1 lemon
- 1 lime
- 200ml/7fl oz brown chicken stock
- 3 sprigs thyme
- pinch sea salt
- 200g/7oz unsliced pancetta
- , for frying oil
- trimmings venison
- trimmings pancetta
- , for frying oil
- 250ml/9fl oz red wine
- 250ml/9fl oz port
- 1½ tbsp redcurrant jelly
- 500ml/18fl oz brown chicken stock
- pinch salt
- 12 baby turnips
- 100g/3½oz unsalted butter
- 1 garlic
- 2 sprigs thyme
- 1 large pineapple
- , for cooking oil
- pinch caster sugar
- 20g/¾oz unsalted butter
- 1 x 100g/3½oz bag baby spinach
- salt and freshly ground black pepper
- 8g pack micro red vein sorrel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes