Rack of venison
Serves 10 Ingredients: 1kg French-trimmed venison from saddle Thyme leaves
1. Remove the silver from the saddle of venison
2. Rub with thyme leaves, cracked pepper and salt and a little brown sugar.
3. Warm grill pan and seal both sides until caramelised with colour.
4. Put the venison into a preheated oven set to 180°c and cook for 15 minutes for a rare to medium result – rest and serve.