Serves: 8 Preparation: 30 mins Time to cook: 2 hours
2 x 8 rib venison racks
1/4 cup olive oil
salt and pepper
parsley or watercress, chopped
1 litre beef stock
200 g beef trimmings
1 chopped leek
1 chopped shallot
1 chopped carrot
1 chopped tomato
1 bunch parsley
1 kg wild mushrooms (any variety), stems removed and chopped
1/2 cup port wine
1/3 cup currant jelly
2 tablespoons tomato paste
In a very large saucepan combine all consommé ingredients (mushroom stems only, reserve mushrooms and julienne), cold. Bring to a slow boil and simmer for 2 hours or until liquid is reduced to about 3 cups. Strain. Stir in remaining ingredients and heat 1/2 hour.
Preheat oven to 200 ̊C. Sear the roast racks for 20 minutes until medium rare. Meanwhile, in a large saucepan, heat oil, sauté julienned mushrooms and season to taste. Remove meat from oven and let rest for 10 minutes before cutting into chops.
Sauce plate with 2-3 tbsp of consommé and add 2 chops per plate and mushrooms. Garnish with chopped parsley or watercress.