A rack of venison is a true showstopper, and it’s easier to cook than you might think.

Words: Lucy Corry  Styling & photos: Carolyn Robertson

Venison is best-served medium-rare — a meat thermometer will help if you’re nervous about over-cooking it.

INGREDIENTS

For the venison:
1 x 8-10 frenched rack of venison
2 tablespoons olive oil

Glaze:
½ cup dark plum jam
½ cup red wine
1 tablespoon dijon mustard
2 teaspoons pink peppercorns

METHOD

Rub the venison all over with olive oil and season well with salt and freshly ground black pepper. Cover loosely and allow to come to room temperature.

Heat the oven to 200°C. While the oven is coming to temperature, put all the glaze ingredients in a small pot set over low heat. Stir until simmering, then let cook for 5 minutes, until thickened. Remove from the heat and set aside.

Set a heavy pan over high heat. Sear the venison all over, then transfer to a roasting tray. Brush with the glaze, then roast in the oven for 15-20 minutes, until the internal temperature is 55°C.

Remove from the oven, brush with more glaze and tent loosely with foil. Set aside to rest for 10 minutes, then carve.

Heat the remaining glaze to a simmering point and pour into a small bowl. Serve with the venison. Serves 6

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