1 tbsp finely grated lemon rind
1 garlic clove (crushed)
2 tbsp finely chopped parsley
½ tsp ground pepper
1 rack of venison brought up to room temp (yearling or young hind is the best)
Salt & pepper
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
bowl of salad greens
Preheat oven to 220 C.
Combine lemon rind, garlic, parsley & pepper. Rub onto venison rack. Cut tomatoes into thick slices.
Arrange on lightly oiled oven tray. Sprinkle with salt, pepper, oil and balsamic vinegar. Place rack on tomatoes & roast 20 – 25 minutes or until venison is cooked medium rare.
Note: test by pressing you thumb into meat. If meat feels loose still rare, if it offers some resistance med. rare. If it is firm you have overcooked it. Venison will continue cooking for a short time after removing from oven so be careful not to overcook it.
Remove from oven and cover. Allow to rest at least 10 minutes. Whack on a plate, pour the juice on the side, drizzle with more olive oil and a few drops of balsamic around the edges – good to go