Venison Rack with Whipped Anise Myrtle Butter & Warrigals

WHAT YOU'LL NEED

• 1 Spring Ridge wild venison rack
• 250g butter
• 1 garlic clove, minced
• 2 tsp Anise Myrtle, ground
• Caviar of 2 finger limes and juice of half lemon
• 4 handfuls of warrigal greens, washed (or baby spinach)
• Olive Oil
• Warndu Native Salt & Pepper

HOW TO COOK IT

1. Remove your meat from the packaging, pat dry and bring to room temperature. Preheat your oven to 210°C. Season liberally with Warndu salt and pepper.

2. In your Ironclad cast iron fry pan, or a large, heavy-based roasting pan or tray, heat to high.  Sear the venison on all sides. Place in the centre of the oven and roast for 12 to 15 minutes. Use a meat thermometer and aim for 54.C (my perfect cook).

3. Make the whipped butter by placing butter in bowl of an electric mixer fitted with a whisk attachment and whisk until light and fluffy. Reduce speed to low, add garlic, anise myrtle, finger lime and juice. Season to taste and stir well to combine. Place ¼ cup of butter in a small saucepan over medium heat, stirring until melted (1-2 minutes).

4. Remove rack from the oven, put onto a clean tray, brush with half the butter and keep warm by covering with a sheet of tin foil. Rest for a minimum of 10 minutes before carving. Make your wilted greens in the same fry pan. Add the remaining butter and wilt.

SHOP SPRING RIDGE WILD VENISON