Ingredients

• 1 tbsp olive oil
• 1 3-bone French-trimmed rack of venison
• 2 banana shallots
• finely chopped
• 250ml/9fl oz red wine
• splash red wine vinegar
• 2 sprigs thyme
• 1 bay leaf
• 1 tsp black peppercorns
• 1 star anise
• 2 cloves
• 125g/4½oz cold unsalted butter
• cubed
• small bunch rainbow chard
• shredded
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Heat the oil in a frying pan and sear the venison all over. Transfer to a roasting tray and roast for 6–8 minutes
• until pink. Remove and set aside to rest.
• Add the shallots to the pan and fry on the hob
• until soft. Pour in the red wine
• red wine vinegar and add the thyme
• bay and spices. Reduce the liquid to about a tablespoon.
• Whisk in 100g/3½oz of the butter
• cube by cube
• until the sauce has emulsified. Season with salt and pepper then strain and keep warm.
• Melt the remaining butter in a frying pan and sauté the shredded chard
• until wilted.
• Carve the venison and transfer to a serving plate with the chard. Spoon over some of the spiced butter sauce and serve.