Roast Venison Rach on a bed of fresh corianderl Pinchos classic platter from Nest.
A venison rib rack makes a spectacular party piece. This is a prime cut from the saddle area, including the rib bones. Marinated and topped with a sauce it’s a low-effort, big-impact dish.
Jane Montgomery from Cheviot Hills Fine Foods suggests searing your rib rack in a hot pan or barbecue before finishing it in the oven. Or cut into individual portion cutlets for quick cooking. One ‘bone’ or cutlet per person can be a decent serving, though you’ll want more!
8 rib venison rack (approximately 1.2kg)
2 sticks celery, chopped
1 onion, roughly chopped
1 1/4 cups (300 ml) red wine
splash of Worcestershire sauce
zest of 1/2 lemon
grind of fresh pepper
3 tbsps venison meat rub, we used a venison rub from Wild Fennel and Co. made with sea salt, caster sugar, five spice, garlic powder, black pepper, cocoa and chilli flakes
high heat oil for cooking
fresh coriander or baby rocket for serving
we used Fresh Grower coriander
Combine the chopped onion and celery in a large bowl with the wine, Worcestershire sauce,
zest and pepper. Push the meaty part of the venison rack into the marinade mix, spooning the mix over the meat so it is well covered. Cover and marinate for 40 minutes (at room temperature) to overnight (refrigerated).
Allow the meat to come to room temperature. Remove it from the marinade and pat dry.
Preheat the oven to 220°C. Drizzle a little oil in an ovenproof dish and heat for a few minutes.
Meanwhile, heat a little oil in a heavy pan until smoking. Sear the rack quickly on each side in the hot pan. Transfer to the oven dish and cook for a further 20-25 minutes for a rare finish.
While the venison is roasting, transfer the marinade mix to your heavy pan, add a splash of oil and bring it to a high heat. Reduce the heat and simmer until the celery and onions are soft and the wine has been reduced.
Take the meat out of the oven, cover with tin foil and allow it to rest in a warm spot for 10 minutes. Warm your serving dish and spread the warm onion and celery mix over it.
Place the rack on top. Garnish with handfuls of fresh coriander and pour any juices from the resting meat over the rack. Serves 6-8.
