Preheat oven or BBQ to 220 ̊C.
Combine lemon rind, garlic, parsley and pepper. Rub onto outside of venison rack.
Cut tomatoes crosswise into 3 thick slices and arrange in a lightly oiled non-reactive roasting tray. Sprinkle tomatoes with salt, pepper, oil and balsamic vinegar.
Place venison rack on tomatoes and roast for 20-25 minutes, or until the venison is cooked medium rare. Test by pressing your thumb into the meat. If the meat feels loose then it is rare, if it offers you some resistance then it is cooked medium rare, if it is firm you have overcooked it.
Remove from oven and cover tray with heavy tea towels or a towel and away from heat allow the venison to rest for at least 10 minutes. This will distribute the meat juices.
Slice the venison into single cutlets.
Arrange tomatoes on 4 (or 8) warmed dinner plates and arrange venison cutlet(s) on top of tomatoes. Accompany with a dollop of sun dried tomato pesto. Place some salad greens next to the venison and drizzle plate with extra virgin olive oil.
Preparation: 30 mins
Time to cook: 30 mins
1 rack of venison (approx 1kg and trimmed of silverskin)
1 tbsp finely grated lemon rind
1 garlic clove (crushed)
2 tbsp finely chopped parsley
½ tsp freshly ground black pepper
520g (6) tomatoes
maldon sea salt and freshly ground black pepper
30mls (2 tbsp) extra virgin olive oil
30mls (2 tbsp) balsamic vinegar
70g-140g (4-8 tbsp) sun dried tomato pesto
4-8 handfuls salad greens
extra virgin olive oil
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