Ingredients

• 1 tbsp rapeseed oil
• 2 racks venison (6 bones each)
• trimmed
• salt and freshly ground black pepper
• 55g/2oz butter
• ½ bunch sage
• leaves picked and chopped
• stalks reserved
• 8 medium-sized Belgian endives
• 250ml/9fl oz chicken stock
• 30g/1oz butter
• 2 tbsp rapeseed oil
• 1 tbsp chopped chives
• to garnish
• 1 tbsp rapeseed oil
• trimmings from the venison
• chopped
• 1 carrot
• chopped
• 1 onion
• chopped
• ½ celery stick
• chopped
• 125ml/4½fl oz red wine
• 568ml/1 pint chicken stock
• 55g/2oz butter

Directions

• For the venison
• preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan
• add the venison and colour it well all over. Season with salt and pepper.
• Transfer the venison to a roasting tray and roast for five minutes.
• Turn down the oven to 180C/350F/Gas 4. Add the butter and sage leaves to the meat and roast for a further 8–10 minutes
• basting frequently. When cooked
• remove from the oven
• season if necessary
• and leave to rest in a warm place.
• For the endive
• turn down the oven to 160C/325F/Gas 3.
• Bring a pan of salted water to the boil. Blanch the endives
• then drain and transfer to an ovenproof dish. Pour the stock around them and dot with the butter. Bake for 30 minutes
• or until cooked
• but without colour.
• Remove the endives from the oven. Once they are cool enough to handle
• gently squeeze them to remove any excess liquid and cut them in half lengthways.
• Using the same pan you used to brown the venison
• heat two tablespoons of oil over a high heat. Add the endives cut-side down for 2–3 minutes
• or until caramelised. Transfer to a plate and keep warm.
• For the sauce
• heat the oil in a saucepan
• add the trimmings and cook to colour them all over.
• Add the vegetables and sage stalks and cook to colour them
• then add the wine and stock and cook until the volume of liquid is reduced by half.
• Strain the sauce through a sieve into the pan you caramelised the endives in
• then beat in the butter. Taste and adjust seasoning as necessary.
• To serve
• carve the racks of venison and serve with the endives. Garnish the endives with chives and pour the sauce around.