Venison Rack with Toasted Pumpkin Seed Crust and Marbled Winter Vegetables

Venison Rack with Toasted Pumpkin Seed Crust and Marbled Winter Vegetables

Serves 4

RECIPE BY GRAHAM BROWN

Sear racks on all sides to a nice brown – 3 mins

Cool, brush with whole grain mustard to a nice even coat

Press into chopped pumpkin seeds, spread out on board

Roast in hot oven for about 12-15 mins

Rest in warm place

Deglaze pan with red wine to collect meat juices

Reserve

Vegetables

Steam all vegetables separately

Mash lightly with seasonings to give a marbled look

Keep warm

Peel sweet yam or kumara and continue peeling into long shards

Fry in vegetable oil until nice and crisp. Drain on paper towels, add salt (these can be done early and kept in a warm dry place)

To serve

Carve chops

Place a good mound of marbled vegetables in centre of plate

Arrange chops leaning on vegetables

Garnish with fried yam

Serve with a red wine jus or sauce bearnaise

8 rib rack, or 4 x 2 rib cutlets– silverskin removed

1/2 cup of toasted pumpkin seeds chopped

salt & pepper

Vegetables

1 cup of diced rootebega – (swede)

1 cup of diced parsnip

1 cup of diced carrot

1 cup of diced turnip

50gms of butter

salt and white pepper

pinch of nutmeg

1 large sweet yam or kumara

200mls of vegetable oil for frying