rare but cooked all, drain the swede and keep warm.Carve the venison into servings and pour blackberry sauce over top., Rub 2tbsp oil and the ground allspice over the venison. Season well. Heat a large frying pan and fry meat (in batches if needed) until golden about 3min. Lift out of pan (reserving pan) and put into the prepared roasting tin.bite.I've been an avid cook for almost 40 years and have been fortunate enough to have created many delectable meals. This Rack of Venison has to rate up in the top five of all time. It was incredible. The advice of a previous reviewer was perfect...definitely only roast the shallots for 15 minutes, 2. Bring a saucepan of water to a boil over medium-high heat. Submerge the zest in the sieve in the water for 1 minute. Remove and rinse under cool running water. Repeat twice more. Pat the zest dry and set aside.
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1 cup fresh breadcrumbs, Serve the cabbage with a disc of fondant swede and half a rack of venison. Pour the sauce around each plate.Use of and/or registration on any portion of this site constitutes acceptance of our (updated 5/25/18) and (updated 5/25/18)., 5. Preheat the oven to 400°F.For best taste on fresh products, I have a Dad who loves game meat and was interested in helping me come up with a recipe! I was excited to try out the rack of venison I received!