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Rack of venison with sage and caramelised endive

r_50a45690-d171-4571-8df9-1260b5dcba91

Source: Brian Turner/BBC Food

Ingredients

Yields: 4 (4 Servings)

2 Racks Venison (6 Bones Each), Trimmed
Salt And Freshly Ground Black Pepper
½ bunch Sage, Leaves Picked And Chopped, Stalks Reserved
8 medium Belgian Endives
250 ml /9floz Chicken Stock
30 g /1oz Butter 30g
2 tbsp Rapeseed Oil
1 tbsp Chopped Chives, To Garnish 3g
1 tbsp Rapeseed Oil
Trimmings From The Venison, Chopped
1 Carrot Chopped
1 Onion Chopped 110g
½ Celery Stick, Chopped 20g
125 ml /4½floz Red Wine 125g
568 ml /1 Pint Chicken Stock
55 g /2oz Butter 55g

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: English Islands, Western European
Meal/Course: Entree/Main Dish