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

One of the most beautiful pieces of game is the back of the deer. The deer has been managed since April, so it is a beautiful seasonal product for a spring dinner. This is a super easy but festive dish that is incredibly tasty. Serve it together with potatoes from the oven and your favorite spring vegetables, topped off with a delicious but simple gravy.

Number of persons: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

• 1 roe deer
• 500 ml Wildfond
• 1 kg Waxy potatoes
• 250 grams 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 from the refrigerator in advance and let it warm up for an hour
   
   
3. Boil the potatoes for 10 minutes and let them steam dry in a colander
   
   
4. Place the potatoes in a bowl together with olive oil, salt, pepper and rosemary and toss well. It doesn't matter if the potatoes bruise a little, this provides 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 fry the venison in some neutral oil or (vegan) butter. Fry the venison for 2-3 minutes per side, turning regularly. We want the venison to be absolutely not overcooked, preferably towards the raw side rather than the other way around.
   
   
8. Remove the venison from the pan and let it rest in aluminum foil for 10 minutes
   
   
9. Deglaze the frying pan with the stock, sliced ​​garlic clove, thyme and a dash of red wine. Let this boil for 10 minutes and stir occasionally. Add the butter until the gravy is smooth and slightly thickened. Season with salt and pepper.
   
   

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

11. Divide the fried potatoes and blanched snow peas among the plates. Cut the venison into slices and place them on top of the vegetables. Spoon some of the gravy over the meat.