French Rack & Loin of Venison, Hot Waldorf Salad, Wild Berry Compote with Vanilla and White Chocolate Mousse

This recipe is made using the finest venison from Baronscourt Estate, Newtownstewart, Co Tyrone and has been created by Oysters of Strabane.

Difficulty medium
Preparation Time 10-15 minutes
Cooking Time 25-30 minutes
Servings 4
White Chocolate and Vanilla Mousse
  • 1 head of celeriac
  • 1 vanilla pod
  • 300ml fresh cream
  • 50g of good quality white chocolate
Hot Waldorf Salad
  • 100g diced celery
  • 100g diced red apple
  • 50g walnuts
  • 100ml chilli oil
Wild Berry Compote
  • 300ml red wine or port
  • 200g fresh or frozen wild berries
  • 70g dark brown sugar
  • 25g cracked black pepper
  • 2 cloves of garlic
  • 4 sprigs of rosemary.
  • Salt for seasoning.

Main Instructions
  1. Peel and dice the celeriac.
  2. Spilt and deseed the vanilla pod.
  3. Along with the fresh cream put all ingredients into a saucepan and bring to the boil.
  4. Allow to simmer for 20 mins.
  5. Remove saucepan from heat.
  6. Put the mix into a blender or using a hand blender blend the ingredients together until you have a smooth thick purée. Add the white chocolate and blend in.
Hot Waldorf Salad Instructions
  1. Place a pan on the heat until it starts to smoke. Add the walnuts and toss them.
  2. The hot pan will toast the walnuts and the natural oil will caramelise giving a wonderful flavour to this recipe.
  3. Once the walnuts have toasted add the celery and toss the mix.
  4. About one minute later add the apple and toss again.
  5. Now add the chilli oil and stir fry the ingredients until the apple starts to go soft. (About 4-5 mins)
  6. Season with salt to taste.
Wild Berry Compote Instructions
  1. Add the red wine and dark brown sugar to a saucepan. Bring to the boil and simmer for 10 mins or until reduced by half.
  2. Add the berries and reduce (stirring and breaking the berries) for a further 10 mins. Until it becomes a nice sticky jam consistency. You can loosen with a little boiling water if needed.
Venison Instructions
  1. Place a pan on the heat. Add a little olive oil.
  2. For the rack. Cover the bones with foil. Sprinkle with salt and coat the flesh with cracked black pepper.
  3. For the loin. Season with salt.
  4. Place the rack and the loin in the pan and add the garlic cloves and rosemary sprigs.
  5. Sear well on all sides and place into a pre-heated oven at 250˚C for 6 mins. Remove and remove the foil from the bones.
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