You’ll Need
For the Venison
1 rack of venison (approximately 700–800g)
1 tbsp extra virgin olive oil, 2 cloves garlic, finely grated
1 tbsp fresh rosemary, finely chopped, 1 tbsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped, 40g fresh breadcrumbs
30g grated Parmesan
1 tsp Dijon mustard
Sea salt
Freshly cracked black pepper
For the Port & Blackberry Jus
150ml ruby port
150ml beef stock
100g fresh blackberries
1 small shallot, finely diced
1 tsp redcurrant jelly
15g butter
Freshly cracked black pepper
For the Potatoes
500g baby potatoes, halved
25g butter
1 tbsp olive oil
1 tsp fresh rosemary, finely chopped
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Baby carrots
Fresh thyme sprigs
Optional but Dangerous
Truffle butter
Crispy pancetta
Roasted shallots
Parmesan crisps
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, rosemary, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until crisp and golden, then toss through the butter while still hot.
Pat the rack of venison dry thoroughly with kitchen paper and season with sea salt and freshly cracked black pepper.
Mix together the breadcrumbs, Parmesan, rosemary, thyme and parsley.
Brush the venison lightly with Dijon mustard, then press the herb crumb firmly onto the meat.
Place the rack into the air fryer with the crust facing upwards.
Air fry at 200°C for 18–22 minutes, depending on your preferred doneness, until the centre remains beautifully pink.
Remove the venison and rest for 8 minutes.
Meanwhile, combine the shallot, port, beef stock, blackberries and redcurrant jelly in a small heatproof dish.
Air fry at 190°C for 6–8 minutes, stirring once, until the sauce has reduced by roughly half.
Stir in the butter until glossy and smooth.
Slice the rested venison between each rib.
Serve over the rosemary potatoes with Tenderstem broccoli and baby carrots, spooning the warm port and blackberry jus generously around the plate.