Graham Brown's Rack of Cervena® with Nut and Almond Crust

If you would like to know more about New Zealand Cervena, I recommend the website http://www.cervena.com.

Here is a recipe with accompaniments developed by Graham Brown, executive chef of the Cervena Council and International Culinary Olympic medal winner.

Rack of Cervena® with Nut and Almond Crust
Serves 4

Cervena Rack

1kg rack of Cervena
375ml hazelnuts, 375 ml pistachio nuts, 375 ml cups almonds
2 egg yolks
Salt and freshly ground black pepper to taste

Oil Sauce

1 small onion
3 tablespoons icy-cold butter
60ml red wine
180ml cup venison stock
salt and freshly ground pepper to taste
sugar

Rosti (fried grated potatoes)

300g potatoes
150g zucchini
150g pumpkin
1 bunch parsley
salt and freshly ground pepper to taste
1 1/2 tablespoons clarified butter
150g shallots
1 1/2 tablespoons butter sugar

To prepare crust

1. Peel and finely chop onion, and sauté in 1/2 tbs. butter.
2. Deglaze pan with red wine, and pour stock on onions. Allow sauce to be reduced by about half. Season to taste with salt, freshly ground pepper and a pinch of sugar.
3. Crush hazelnuts, pistachios and almonds finely.
4. Beat egg yolks, add salt and pepper. Brush Cervena with egg yolks, and roll in nut mixture. Repeat until rack is completely coated.
5. Place oiled Cervena in pan, and cover bones with foil to prevent burning.
6. Roast rack in preheated 220º C oven for 25 minutes. Remove rack from oven while still rare or medium rare, thus ensuring a tender and juicy texture.

To prepare Rosti

1. Peel potatoes. Grate potatoes, zucchini and pumpkin. Chop parsley finely and blend with vegetables. Season mixture with salt and pepper, and strain.
2. Melt clarified butter. Form small cakes, and squeeze until mixture is almost dry.
3. Fry in clarified butter over medium heat until golden brown on both sides. Remove rack from oven, cover with foil, and allow to stand for about 10 minutes.
4. Peel shallots, cut into halves, and sauté in butter for about five minutes. Spread sugar over shallots, and allow to caramelise. Season with salt and pepper. Cut remaining butter in small bits, add to sauce, stirring quickly.

To serve, cut Cervena (with bones in it) into slices, arrange with Rosti and shallots on four plates, and spoon sauce over it.

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