Search Results


0 results View all



FREE Delivery on orders over £100
Venison Rack with Sprout tops and a Caramelised Onion Tartlet

Venison Rack with Sprout tops and a Caramelised Onion Tartlet

By Mela Baldock
05, October 2020

Our Parkland Venison Rack is pure class on any dinner table. This wondrous dish takes the best of the seasonal produce that is available to use here in Britain and puts it all together into one amazing plateful. Dark, unctuous iron-rich venison is combined with a wonderfully sweet and caramelised onion tartlet, all topped off with some gently braised sprout tops for a lovely crunch and slight bitter contrast. 

This dish is a real celebration of all things autumn; earthy greens, sweet root vegetables and wonderfully rich meat. In a dish, it has all the comforts of a roast but is just that bit extra special. 

To really elevate this dish, pair with some sparkling wine like the Swanaford Classic Cuvée to take this dish from great to legendary. 


Parkland Venison Rack 

250g of Rough Puff Pastry  

1 onion, cut in half 

50g of Raw Cultured Butter 

A handful of sage 

A handful of thyme 

1 tbsp of sugar 

2 large handfuls of sprout tops 

1 Egg 


To make the onion tartlet, half the onion, be sure to keep the outer layer of the onion skin on! In a small heavy-based oven-proof pan, place it face-side down in the pan on a low heat and gently caramelise until golden brown. Whilst it is caramelising, put the oven at 160C to preheat. Once caramelised, cover the onion in the pan in tinfoil and place into oven at 160C for around 40 minutes. After 40 minutes, remove the pan from oven. Take the skin off the onion whilst you prepare the pastry. Increase the temperature of the oven to 220C. 

With your rolled out rough puff pastry, cut a side plate sized circle that will cover the onion. Place the pastry over the top of the onion in the pan and then egg wash the top. Pop the onion tart into the oven at 220C for around 15-20 mins or until golden brown. Remove from the oven and turn the pan upside down to remove the onion tar. Into the still hot pan, carefully put in the sugar with a good splash of water. Place on the stove, bring to a boil and reduce the caramelised sugar mixture by half. Once this is made, you can use this syrup to glaze the onion tart. 

To make the venison rack, heat a heavy-based oven-proof frying pan on a medium-high heat and pre-heat the oven to 180C. To prepare the rack, season it with salt and pepper and a splash of oil. Once the pan has been heated, carefully place the rack into the pan to sear and caramelise the sides. This should take about 10 minutes. Once all sides have been beautifully bronzed, add the butter, sage and thyme to the pan. Baste the rack with this buttery herby mix for around 5 minutes. Place the pan with the rack into the oven at 180C for around 20 minutes or until a core temperature of 40C has been reached. Ensure that the rack is rested for around 10 minutes before slicing and serving. 

With the sprout tops, when the rack is resting, sautee the sprout tops with a knob of butter and splash of olive oil under wilted but still al dente. 

To serve, slice the rack with the tartlet and sprouts with a good glug of savoury gravy. A delightful dish that will blow any guest away. 

Venison Rack

You May Also Like

Chicken, What a Waste

Chicken, What a Waste

Chicken is by far one of Britain’s favourite foods, accounting for half of our meat consumption.... Read More
Chicken, Shouldn't Cost the Earth

Chicken, Shouldn't Cost the Earth

A recent Guardian exposé about the widespread campylobacter contamination in the poultry industr... Read More
Wood-Roast Chicken With Herbs, Potatoes And Aioli By Gill Meller

Wood-Roast Chicken With Herbs, Potatoes And Aio...

This is a really wonderful way to cook a chicken and potatoes, particularly when you're dealing w... Read More
Chicken with Olives, Preserved Lemons & Herbs By Gill Meller

Chicken with Olives, Preserved Lemons & Herbs B...

We're thrilled to have partnered once again with Gill Meller, who has created his own take on a B... Read More