Venison rack with balsamic glaze

Serve one venison rib per person. A balsamic glaze can be prepared by combining equal amounts of balsamic vinegar and brown sugar and heating until the sugar is dissolved and the sauce is syrupy.

Ingredients

500 g	French venison rack, 4-rib, NZ farm-raised (Main)
1 Tbsp	Olive oil
2 cloves	Garlic, crushed
1 tsp	Finely chopped rosemary leaves
1 pinch	Freshly ground black pepper
½ cup	Balsamic glaze (Main)

Directions

1. Preheat the oven to 200°C. Place an oiled roasting pan in to heat.
2. Brush the venison with the combined olive oil and garlic. Sprinkle with the rosemary and black pepper. Reduce the oven temperature to 180°C. Place the rack, larger curved-side down, to sear in the roasting pan for 2 minutes. Turn the rack over and cook for 10 minutes for rare or 15 minutes for medium-rare or until the internal temperature reaches 57°C. Remove, cover with foil and a thick clean towel and rest for 10 minutes.
3. Slice the rib chops from the rack and place on hot serving plates. Serve with a little balsamic glaze.