(cont)

the centre of each and carve the racks between the bones allowing 2 ribs per portion. Place these on top of each rösti and surround with the port & redcurrant sauce. Place a small pile of Brussels sprouts, parsnips and roast vegetables around and finish with a little watercress and redcurrants.

The Roast Vegetables
Serves 8

300g Potatoes
300g Carrots
300g Turnips
24 Button onions
1 Root fennel
2 Sticks celery
1 tbsp Bacon or pork dripping
1 tsp Caster sugar
1 tbsp fresh chopped parsley
The roast vegetables can be prepared whilst the venison is cooking. Wash and peel the potatoes, carrots and turnip and cut into roughly 2cm dice.
Peel the onions, dipping them in boiling water for 10 or so seconds makes this task easier. Wash & cut the fennel by trimming the top and cut into 8 segments maintaining a small piece of root to keep intact. Wash the celery sticks and cutting into 2cm pieces. Put the prepared vegetables in a roasting pan and baste with the dripping, roast in the same oven as the venison for around 20 - 30 minutes shaking the pan occasionally and turning over the vegetables. When the vegetables are tender, put the roasting pan over direct heat and add the sugar and shake the pan until the vegetables are nicely browned all over. Season with salt and freshly ground black pepper and finish with the chopped parsley.

Brussels With pine nuts, pancetta & lemon
Serves 8

150g Pancetta cubetti
50g Toasted pine nuts
800g Brussels sprouts
Zest & juice of 1 lemon
25g Butter
Salt & pepper