Herb & Horseradish Crusted Venison Rack

Herb & Horseradish Crusted Venison Rack


30 Mins


50 Mins 


4 People


1kg Spring Ridge Venison Rack

For the marinade

Leaves from 4 sprigs rosemary
1 tsp fresh thyme leaves
Zest 1 lemon
4 tbsp olive oil
2 tsp horseradish cream
Sea salt flakes, crushed
Freshly ground black pepper

For the plum sauce

6 ripe, black or red plums
1 tbsp caster sugar
1 tsp Dijon mustard
1 tsp hoisin sauce
1 tsp ground ginger
1 tbsp lemon juice
1 tsp balsamic vinegar
Sea salt flakes, crushed
Freshly ground black pepper


    To prepare the plum sauce

    Preheat oven to 180°C fan force.

    Cut and pit plums into quarters to make the plum sauce. Add to a baking dish with caster sugar and roast in the oven for 15-20 minutes or until plums are soft. Remove and add to a blender along with Dijon, hoisin, ginger, lemon juice, and balsamic. Whizz.

    Depending on the original size of your plums, add 2-3 tbsp water if you think it needs it to achieve a smooth sauce. Add to a small saucepan and warm gently over medium heat, then season to taste with salt and black pepper. Turn the heat down to very low to keep warm until serving.

    To prepare the venison

    Finely chop rosemary leaves and add them to a small bowl with thyme leaves, lemon zest, 1 tbsp olive oil, a good pinch of crushed sea salt flakes, and a generous grinding of black pepper. Mix thoroughly.

    Pat dry venison racks well with a paper towel.

    Heat the remaining 3 tbsp olive oil in a large frying pan set over high heat. When the oil is hot, add the venison racks one by one and cook for 4-5 minutes or until evenly

    browned on top and sides. Remove and allow to drain on a paper towel.

    When venison is cool to the touch, spread horseradish cream on top of the meat. You can add as much as you like, depending on how much you enjoy its spiciness. Top with the herb mix, patting it into the horseradish evenly.

    Place racks on a baking tray and roast in the oven for 25 minutes. Check with a digital meat thermometer to ensure the centre reaches 57°C. Be very careful not to overcook the meat. Remove and allow to rest for 10 minutes before slicing.

    Serve warm, accompanied by warm plum sauce.

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