An easy summer MISSION!

With that summer feeling upon us, and our homes bursting with family and friends, surprise and delight your guests with something really special right from the heart of sunny Hawke's Bay

Mission Winery Restaurant Executive Chef Ricky Littleton shares the recipe for one of his best-selling dishes exclusively with dish.

Fine-tuned for barbecue perfection, it’s an unbeatable choice for summer evening entertaining, especially when paired with the highly awarded Mission Reserve Cabernet Sauvignon. Chef also recommends the small batch Mission Reserve Cabernet Franc, found only at Mission cellar door or online at missionestate.co.nz.

The ultimate Mission Winery food and wine experience – at your place.

Treacle-cured Venison Rack with Caraway Jus, Burnt Butter Mash and Sultana Chutney

Blend 80ml each of treacle, warm water and canola or rice bran oil along with 1 sprig rosemary until smooth. Pour over a 1.2-kilogram whole venison rack, trimmed of excess fat, and leave to marinate for at least 6 hours in the fridge, or overnight.

Preheat the BBQ flat grill on high and the chargrill on medium-low. Season the venison rack heavily with salt and pepper. Heat canola oil on the flat grill and sear all sides of the rack before turning the heat down to medium. Arrange two sprigs of rosemary on the wire rack over the chargrill and place the venison directly onto the rosemary, not on the grill itself. Close the lid and cook for 18 minutes, turning every 6 minutes. Once done, remove from the heat and rest for 10 minutes. Slice using the rib bones as a guide, season and serve.

CHEF’S RECOMMENDED SIDES Caraway Jus

Brown one finely chopped onion in a pot and deglaze with 180ml red wine. Add fresh thyme, 1 clove garlic and 2 tablespoons roasted caraway seeds. Simmer until reduced by half. Add 130ml beef jus. Check the consistency and seasoning, add a splash of red wine vinegar and cracked black pepper. Strain and serve.

Burnt Butter Mash

Make mashed potato from 800 grams Agria potatoes and 100ml cream. Season. Melt 400 grams butter over a low heat. Leave for 25-30 minutes, until dark brown and nutty. Add to the mash and serve.

Sultana Chutney

In a pot, sweat one chopped onion, 2 bay leaves and a cinnamon stick. Add 250 grams sultanas, 150ml apple cider vinegar and 140ml apple juice. Bring to a simmer and cook for 20 minutes. Add 110 grams brown sugar and cook for a further 15 minutes on high. Leave to cool.

Optional extras:

Roasted apple quarters and seasonal greens.