Rack of venison with sage and caramelised endive


Mellow sweet flavours of braised endives go beautifully with rack of venison and a rich red wine sauce.


  • 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

For the endive

For the sauce