This was an absolutely sublime dinner, one you would be happy to pay for in a fancy restaurant. Slow baked on a bed of onions and halved garlic bulbs. Cooked in beef stock and balsamic glaze it was fall apart tender and so tasty. Served with Parmesan whipped potato mash and steamed mixed greens.
Tonight we had the rack, well just one rack from the 2 rack pack as there are only two of us. Browned in a fry pan in duckfat then roasted 15 minutes at 200°C. Tender, tasty succulent. Served with red cabbage (+onion and apple cider vinegar, mixed spice, cloves, cinnamon, sugar, salt), mashed potatoes, steamed brussels sprouts, carrot, French beans, Cumberland sauce made with a 1990 Jones of Rutherglen Port. It all looked so good too. I should have taken a photo. Some family members are coming to visit us in two weeks time so I have ordered enough to feed us all.
I have had venison from many sources, including a neighbor dump half a beast in my kitchen. This is the tastiest and tender cut I have ever eaten. This was my first time as a customer I can tell you it will not be my last