Name: Rack of Venison with Warm Salad of Root Vegetables
Yield: Serves 5
Cuisine: Australian
Ingredients: juice of half an orange; salt; 750 g (1½ lbs) washed root vegetables, including turnip, carrot, salsify, young parsnip, Jerusalem artichoke and waxy new potatoes; 1 baby beetroot per person, stems trimmed to 4 cm (1½ in.) long; rack of venison (10 ribs); ¾ cup (185 mL/6 fl oz) virgin olive oil; 4 tablespoons sherry vinegar; 2 garlic cloves, crushed; watercress sprigs to garnish; ½ teaspoon freshly ground black pepper; 225 mL (7 fl oz) red wine; 1 tablespoon meat glaze (optional); 5 teaspoons sherry vinegar; 1 teaspoon strong Dijon mustard; ½ cup (125 mL/4 fl oz) virgin olive oil; 3 star anise pods; 10 juniper berries; 6 cardamom pods; 3 marjoram sprigs; 2 bay leaves; 6 thyme sprigs; 225 mL (7 fl oz) port

Preparation info

Serves
5

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

A rack of venison should consist of ten ribs and be trimmed off the chine bone. The meat should have been hung or aged in a vacuum-sealed plastic pack (cryovac) before being marinated. If the meat is fresh, marinate it for an extra 4 days before cooking. Trim any meat left between the ribs and straggly bits hanging off the fillet.

Ingredients

rack of venison (10 ribs)
salt

Method

To marinate the meat

Pulverise the herbs and spices in an electric grinder or a mortar and pestle. Massage the herbs and spices into the meat. Place the meat in a deep plastic or ceramic container and pour the oil, vinegar and garlic over. Cover and refrigerate for 2 days, turning the meat 4 times.