Rack of venison with spring snow peas and potatoes from the oven

A delicious, simple spring dish featuring one of the most beautiful cuts of game: the saddle of venison. Serve with crispy baby potatoes, blanched snow peas, and a rich, flavorful jus. Perfect for a festive dinner!

Number of persons: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

• 1 Deer back
• 500 ml Wild stock
• 1 kg Waxy potatoes
• 250 grams of snow peas
• Bunch of thyme
• Bunch of rosemary
• Garlic clove
• Red wine
• (vegan) Butter
• Olive oil
• Salt and pepper

Preparation method:

1. Preheat the oven to 200 degrees
   
   
2. Remove the venison loin from the refrigerator beforehand and let it come to room temperature for an hour
   
   
3. Boil the potatoes for 10 minutes and let them steam dry in a colander
   
   
4. Place the baby potatoes in a bowl with the olive oil, salt, pepper, and rosemary and toss well. It's okay if the potatoes bruise a little; this adds extra crispiness.
   
   

5. Bake the potatoes in the oven for 20-30 minutes, or until golden brown and crispy.

6. Pat the venison dry with some kitchen paper and sprinkle with salt and pepper
   
   
7. Heat a frying pan and sear the venison in a little neutral oil or (vegan) butter. Cook the venison for 2-3 minutes per side, turning frequently. We definitely don't want the venison to be overcooked; it's best to cook it slightly raw rather than the other way around.
   
   
8. Remove the venison loin from the pan and let it rest in aluminum foil for 10 minutes
   
   
9. Deglaze the skillet with the stock, chopped garlic clove, thyme, and a splash of red wine. Let this reduce for 10 minutes, stirring occasionally. Add the butter and cook until the gravy is smooth and slightly thickened. Season with salt and pepper.
   
   

10. Bring a large pot of lightly salted water to a boil. Add the snow peas and blanch for 2-3 minutes, or until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking process.

11. Divide the roasted baby potatoes and blanched snow peas among plates. Slice the venison loins and arrange them on top of the vegetables. Spoon some of the jus over the meat.