FENNEL & PEPPERCORN RACK OF VENISON WITH PICKLED FIGS

When you want to make a splash at your holiday table, this stunning rack of venison is sure to do the trick. Creating a festive green and pink crust, the fennel seeds and pink peppercorns are attractive and the bold flavour combination complements the rich venison. Pickled Figs (recipe follows) balance the richness with sweetness and tang. Order the venison roast well ahead of time from your local butcher or specialty grocery store. Make the Pickled Figs at least a few days ahead for the optimal flavour. Sweet potatoes or mashed or dauphinoise potatoes and tender-crisp green beans make lovely accompaniments.

2 tbsp (30 mL) fennel seeds

2 tbsp (30 mL) pink peppercorns 1 tsp (5 mL) black peppercorns ½ tsp (2 mL) salt

2 tbsp (30 mL) olive oil

1 frenched rack of venison (8 ribs), about 2½ to 3 lbs (1.25 to 1.5 kg) Pickled Figs

1 Preheat oven to 450°F (230°C).

2 Combine fennel seeds, pink peppercorns, black peppercorns and salt in a mortar and crush with a pestle until ground but not powdered. (Alternatively, pulse a few times in a spice grinder.) Transfer to a bowl and stir in oil.

3 Rub spice mixture all over meaty parts of venison and backs of ribs. Place venison, with the ribs down, in a shallow roasting pan.

4 Roast in preheated oven for 15 minutes.

5 Reduce oven temperature to 300°F (150°C) and roast for about 30 minutes or until thermometer inserted in the thickest part of meat registers 135°F (57°C) for medium-rare or to desired doneness (the temperature will continue to increase just slightly while the roast

rests). Transfer to a platter, tent with foil and let rest for 15 minutes.

6 Drain figs, reserving liquid, and add to roasting pan. Bake figs in oven for about 10 minutes or until warmed through.

7 Pour about ½ cup (125 mL) of the reserved fig pickling liquid into a small saucepan. Boil over medium heat for about 10 minutes or until reduced by about half and slightly syrupy.

8 Arrange warm figs on platter around roast. Cut venison into chops and serve with warm figs. Drizzle figs with reduced syrup. Serves 8