Rack of Venison with Cherry and Red Wine Relish (gf)

8-rib rack venison

CHERRY AND RED WINE RELISH

¼ cup caster sugar ¼ cup balsamic vinegar 300ml chicken stock 200ml red wine

2 tablespoons wholegrain mustard

finely grated zest 1 orange 2 cloves garlic, crushed

¼ teaspoon ground mixed spice

sea salt and ground pepper

680-gram jar pitted cherries, well drained

TO COOK

olive oil sea salt and ground pepper 2 teaspoons ground sumac

Take the meat out of the fridge to come to room temperature.

Preheat the oven to 180°C fan bake.

CHERRY AND RED WINE RELISH:

Place the sugar and balsamic vinegar in a medium saucepan over a medium heat. Simmer for 4-5 minutes until reduced to a sticky caramel, stirring often. Immediately pour in the stock and wine, then all the remaining ingredients except the cherries. Cook at a fast simmer for about 20 minutes, then add the cherries. Cook for a further 20 minutes, or until reduced and syrupy. Set aside.

TO COOK:

Rub the meat with a little olive oil, then season all over with salt and pepper.

Heat 1 tablespoon of oil in a large ovenproof frying pan and, when very hot, place the rack fat side down and sear for 2 minutes. Turn over and cook for a further 1 minute.

Transfer to the oven and roast for 15 minutes. Remove to a plate and sprinkle both sides with the sumac. Loosely cover with foil and rest for 10 minutes before carving. Serve with the Cherry and Red Wine Relish and your favourite potato gratin.

SERVES 3-4

Elevate dinner with New Zealand’s healthiest red meat. Find New Zealand venison in supermarkets nationwide and online.