Cranberry Venison

Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 750 gram(s) (8-rib) rack of venison (£20 from Asda)
• 1 teaspoon(s) crushed juniper berries
• 2  garlic cloves, sliced
• 1 tablespoon(s) freshly chopped thyme
• 100 ml crèma de Cassis
• 200 ml oz beef stock
• 4 tablespoon(s) Cranberry and Red Onion Chutney (£2.89 for 300g from Sainsbury's)
• 3 tablespoon(s) freshly chopped parsley

Method

1. Preheat oven to gas mark 5/190?C (170?C in a fan oven). Put venison in a roasting tin, top with juniper berries and season. Make several incisions in meat. Push in garlic and sprinkle over thyme. Roast for 30 mins.
2. Remove meat from tin, put onto a serving plate and cover with foil. Pour in crèma de Cassis and let bubble for 1 min, then add beef stock and boil for a few mins, till reduced to a light syrup. Meanwhile, spread chutney over venison and sprinkle over parsley. Serve cut into chops with crèma de Cassis gravy.

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