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This showstopper looks impressive but is deceptively easy. Ask your butcher to French trim the bones (and meat) of your venison.

This venison rack is delicious when served with our Mustard Pomme Purée, Beetroot and Crème Fraîche Gratin and St Clements Butter Broccoli. The perfect New Years Eve menu.

venison racks, about 1.5kg total (French trimmed and fat removed from meat)

Large handful parsley, finely chopped

olive oil, plus 1tbsp to brush

shallots, finely sliced