A beautiful and impressive cut. The venison rack delivers the tenderness of backstrap with the drama of the bone. Inspiration: Roast whole, seasoned generously with salt and let to come to room temperature before it hits the heat. A hot oven, a short roast, and a generous rest before carving. Or slice into individual chops and treat like lamb: screaming hot pan, a knob of butter, thyme and garlic, basted continuously, then a brief rest. Venison is lean, so either way, keep it rare to medium-rare. Provenance: Sourced from Discovered Wildfoods. Sambar deer roam wild across Victoria and NSW's alpine country, free-range and wild-fed their entire lives. With no natural predators, deer populations grow unchecked, placing real pressure on forests, waterways and native species. Discovered Wildfoods harvests them humanely as part of an active ecological restoration effort.
