Biltong Crumbed Venison Rack with Mustard Cream

SERVES 6 PREP 15 mins COOKING 30 mins

1 1 x tbsp 6-rib olive venison oil rack

50 g Original Canterbury Biltong

500 g sourdough

2 sprigs rosemary

2 tbsp capers, plus extra to serve

1 tbsp finely chopped chives, plus

extra to serve

1/2 cup (125 ml) vegetable oil

1 cup sour cream

¼ cup Dijon mustard

½ bunch parsley, finely chopped

Preheat the oven to 200°C fan forced. Grease and line a roasting pan with baking paper.

Drizzle venison with 1 tbsp oil and season with salt and cracked pepper. Stand for 30 minutes to come to room temperature.

Heat a frypan over high heat. Add venison, fillet side down, and cook for 2–3 minutes or until a golden crust forms. Transfer to baking tray, fillet side up, and roast for 20–25 minutes or an internal temperature of 52°C for medium-rare. Remove and stand to rest for 20 minutes.

Meanwhile, place biltong, sourdough, rosemary, capers and chives in a small processor and whiz until finely chopped. Heat vegetable oil in a frypan over medium-high heat. Add sourdough mixture and cook for 3–4 minutes or until golden and crisp. Transfer with a slotted spoon to a plate lined with paper towel and stand to cool and crisp.

Combine sour cream and 1 tbsp mustard in a bowl and spoon onto platter. Spoon remaining mustard over rack and cover in sourdough crumb. Slice and serve on sour cream, scatter with parsley, chives and extra capers.