Rack of Venison with Warm Salad of Root Vegetables

Name: Rack of Venison with Warm Salad of Root Vegetables
Yield: Serves 5
Cuisine: Australian
Ingredients: 1 baby beetroot per person, stems trimmed to 4 cm (1½ in.) long; 750 g (1½ lbs) washed root vegetables, including turnip, carrot, salsify, young parsnip, Jerusalem artichoke and waxy new potatoes; juice of half an orange; watercress sprigs to garnish; 1 teaspoon strong Dijon mustard; ½ cup (125 mL/4 fl oz) virgin olive oil; 1 tablespoon meat glaze (optional); 5 teaspoons sherry vinegar; 225 mL (7 fl oz) port; 225 mL (7 fl oz) red wine; 4 tablespoons sherry vinegar; 2 garlic cloves, crushed; 6 cardamom pods; 10 juniper berries; ¾ cup (185 mL/6 fl oz) virgin olive oil; ½ teaspoon freshly ground black pepper; salt; rack of venison (10 ribs); 3 marjoram sprigs; 6 thyme sprigs; 3 star anise pods; 2 bay leaves

Preparation info

Serves
5

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

A rack of venison should consist of ten ribs and be trimmed off the chine bone. The meat should have been hung or aged in a vacuum-sealed plastic pack (cryovac) before being marinated. If the meat is fresh, marinate it for an extra 4 days before cooking. Trim any meat left between the ribs and straggly bits hanging off the fillet.

Ingredients

rack of venison (10 ribs)
salt

Oceania
Australia
Gluten-free

Method

To marinate the meat

Pulverise the herbs and spices in an electric grinder or a mortar and pestle. Massage the herbs and spices into the meat. Place the meat in a deep plastic or ceramic container and pour the oil, vinegar and garlic over. Cover and refrigerate for 2 days, turning the meat 4 times.

Ingredients

Method

To marinate the meat

To cook the me