INGREDIENTS

5 tsp finely grated lemon zest 1 ½ tsp pink peppercorns (in brine, rinsed) 1 ½ tsp green peppercorns (in brine, rinsed) 1 ½ tsp muscovado sugar

1 tbsp finely chopped dill 4 x 8 cutlet venison racks oil to grease tray Olive Oil Enriched Jus

METHOD

· In a mortar place lemon zest, pink and green peppercorns and sugar. Using a pestle pound to a paste. Stir in dill.

· Using a palette knife, or your hand, rub 1¾ teaspoons paste all over each venison rack. Marinate venison in refrigerator for a minimum of 4 hours or overnight.

· Preheat oven to 200°C.

· Place venison on a lightly oiled roasting dish and place in to pre heated oven for 35-45 minutes or till medium rare.

· Remove from oven and rest at room temperature for 10 minutes covered with a clean, heavy tea towel.

· Cut venison racks into individual cutlets.

· To serve: Place a caramelised onion slightly off centre on a 310mm plate. Lean a venison cutlet up against the onion.

· Place a quarter cup measure of Beetroot and Tarragon beside the cutlet and 5 Beans with barberries above the beetroot.

· On the opposite side of the cutlet place a 4cm x 4cm kumara cake and pour 45ml Olive oil enriched Jus over the venison and onion.