John’s Easy Rack of Venison
From An Introduction to Venison Cuisine by John Cornish
Published by Firstlight Foods
Contact: 309 Nottingley Road, Hastings
This is a simple, easy and beautiful way to cook one of the finest cuts of Venison.
- 1 rack of 8 ribs, frenched
- 100g plum jam
- 100ml cider vinegar
- ¼ tsp chilli powder
- 1 tbsp coarse ground black pepper
- 2 cloves garlic crushed and chopped
- cooking oil
In a microwave dish, heat together the plum jam, vinegar and chilli until completely melted into one another, remove and allow to cool. This can be prepared the day before.
Preheat oven to 200C. Rub rack with black pepper, garlic, oil and a little salt. Try to keep the bones as clean as possible. Place rack in a roasting dish, cook for 15 minutes or 10 minutes if you like it very rare.
Remove the meat from the oven, allow to rest for 10 minutes in a warm place covered with foil. Brush with glaze, and return to a hot 200C oven for 5 minutes, just long enough to warm the meat and caramelise the glaze.
Slice the rack into cutlets then serve on a potato galette garnished with roasted tomato, anchovy and basil, stuffed red peppers, and Swiss brown mushrooms, or some summer greens. Accompany with a rich beef stock and balsamic reduced sauce.
Suggested wines to complement this recipe
Instinct Hawkes Bay Syrah 2007
Stonecroft Hawke's Bay Zinfandel 2007