Venison Rack with Star Anise and Cinnamon

Ingredients

• 2 star anise
• 2 Cinnamon sticks
• 2 juniper berries
• 4 allspice berries
• 1 tsp peppercorns
• 1 kg venison cutlet (pre‑cooked, boneless)
• 4 tbsp clarified butter
• coarse salt
• 100 ml game stock
• thyme (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

2. 2.

   Crush one star anise, half a cinnamon stick, juniper berries, allspice, and peppercorns in a mortar.

3. 3.

   Wash the meat, pat dry. Heat clarified butter in a roasting pan and sear the meat on all sides for 3‑4 minutes. Remove and rub with crushed spices and salt. Return to pan, pour enough game stock to cover the bottom, add remaining star anise and cinnamon sticks. Roast in the preheated oven for 30‑40 minutes, depending on thickness.

4. 4.

   Remove, wrap in foil, rest for 5 minutes, then slice. Serve garnished with thyme.