6 February 2012

SPICY RACK OF VENISON WITH SUMMER GREENS AND CRUSHED POTATOES

Juicy venison rack makes a truly celebratory meal. It’s at it best when served rare, so take care not to overcook the meat.

• 1 rack farm-raised venison
• 2 tbsps olive oil
• 2 tbsps shaoxing cooking wine
• 2 tbsps hoisin sauce
• 2 tbsps soy sauce
• 1 tbsp freshly ground black pepper

Wipe the venison rack dry, and place in a shallow dish. Whisk the other ingredient together to make a marinade and pour this over the meat, coating well. Refrigerate for at least an hour. When ready to cook, fire up the barbecue, close the lid and allow the temperature to reach about 250°C. Place the rack on the heated grill, reduce the heat on the burner directly below the meat to low, leaving the adjoining burner at medium heat. Close the lid and allow the venison to cook slowly, turning occasionally. When the meat is starting to firm (test by pressing the outer surface with your fingers, it should feel slightly shimmery) take it from the grill, put onto a carving board and cover loosely with foil. Allow the venison to rest for at least 10 minutes, then carve into generous chops and serve with the following vegetables. Pour the dressing over the veges and the meat. Serves 8.
(Note; You could roast the rack in an oven preheated to 200°C for about 20 minutes as an alternative to the grill.)

For the vegetables and dressing:

• 1 fresh fennel bulb, thinly sliced
• 3 fresh courgettes, sliced diagonally
• 2 tbsps olive oil
• 300g tender green beans, trimmed
• 200g fresh or frozen green peas
• 1/2 cup vegetable stock

• 750g small potatoes, scrubbed

• 2 spring onions, finely sliced

• 1 small piece of fresh ginger, finely chopped
• 2 tbsps soy sauce
• 1 lemon, grated rind and juice
• 2 tablespoons sesame oil
• 4 tablespoons olive oil

Place the fennel and courgettes in a saucepan and toss together with the oil over the heat for 2-3 minutes, shaking the pan frequently so the vegetables do not burn. When they have softened, add the beans and peas with the vege stock. Bring to a simmer and allow to cook for 3 minutes. Drain well and place on a heated serving platter. Whisk all the dressing ingredients together until well combined and dress the vegetable mixture and the meat with the dressing. Serve while still hot with the venison ‘chops’ and potatoes that have been boiled until tender, lightly crushed and finished in the oven in a little oil and butter until they are crunchy.

Accompany the platter with a soft red wine such as pinot noir.