Consommé:
2 quarts beef stock
1/2 pound beef trimmings
1 chopped leek
1 chopped shallot
1 chopped carrot
1 chopped tomato
1 bunch parsley
2 pounds wild mushrooms (any variety), stems removed and chopped
1/2 cup port wine
1/3 cup currant jelly
2 tablespoons tomato paste

In a very, large saucepan, combine all ingredients (mushroom stems only, reserve mushrooms and julienne), cold. Bring to a slow boil and simmer for 2 hours or until liquid is reduced to @ 3 cups. Strain. Stir in remaining ingredients and heat 1/2 hour.

Meat:
2 racks New Zealand Venison venison, 8 chops each
1/4 cup olive oil
salt and pepper

Preheat oven to 425°. Roast rack for 18-22 minutes until medium rare. Meanwhile, in a large saucepan, heat oil, saute julienne mushrooms and season to taste. Remove meat from oven and let rest before cutting into chops.

Sauce plate with 2-3 ounces consomme, add 2 chops per plate and mushrooms, garnish with chopped parsley or watercress.

1 Rack of New Zealand Venison
Garlic
Red, green and yellow peppers
Green Beans
Asparagus spears
Zucchini
Pitted black olives
Ripe red tomatoes or cherry tomatoes, skinned
tomato puree
sundried tomatoes
Serrano chilis
Fresh herbs: Chopped Basil, rosemary, oregano & parsley
Olive Oil
Balsamic Vinegar
Marsala wine
Meat glaze or brown sauce
Sundried tomatoes, chopped in small dice
Selection of mushrooms: brown champignon, shitake, portobello & cepes chopped into 1/4 inch dice
Shallots, chopped
Baby corn
1 cup polenta
2 ounces butter
Parmesan cheese

Remove silverskin from rack.
Chop garlic finely. Mix with some of the fresh herbs and rub into the meat.
Sear meat on hot grill or skillet for about 2 minutes until meat is a nice brown. Finish in hot oven (375° - 400°) for approximately 20 minutes.

Prepare vegetables and blanch quickly and refresh in ice water.
Skin and seed tomatoes, cut into wedges 1/8 inch thick.
Saute shallots add diced mushroom and saute quickly, place in oven and bake for about 15 minutes until dried out, let cool.

Cook polenta until soft and has a porridge-like consistency. Take a round of polenta (about 2 tablespoons) and spread like a pancake 1/4 inch thick between two sheets of saran wrap. Remove plastic from top, spoon mushroom unto middle and pick up the polenta from under saran wrap to form a pouch, pinch top and allow to cool.

While meat rests, deglaze the roasting pan with marsala and balsamic vinegar to lift the juices. Add some meat glaze or stock and thicken with cornstarch. Add sundried tomatoes. Saute the vegetables, garlic and herbs in olive oil. Arrange on center of plate.

Place reheated polenta parcel in the middle. Lean chop on the bag. Pour a cordon of sauce around parcel. Garnish with a few small sprigs of an appropriate herb.

1 New Zealand Venison rack (8 bones) or 1 1/2 lbs.loin
1 tsp. rosemary, chopped
1 tsp. thyme, chopped
salt and ground black pepper
2 Tbsps. olive oil
6 oz. sugar snap peas, blanched
1 Tbsp. butter
1 tsp. parsley, chopped
1 lb. blackbean, smoked corn and tomato medley
8 apple pinenut pancakes
3 oz. sweet potatoes, chiffonade, deep fried
3/4 cup venison jus (previously made from game bones)

1. Preheat oven to 425°F.
2. Season New Zealand Venison with herbs, salt and pepper.
3. In saute pan, heat oil and sear until browned, about 1 minute each side.
4. Roast meat for at 20 minutes for rack or 15-18 minutes for loin until medium rare. Let meat rest.
5. Season peas with butter, parsley, salt and pepper.

To serve, place medley in middle of plate(runny consistency). Place peas in 9-12 o'clock position, add pancakes and chops pointing in 1-2 o'clock direction. If using loin, slice meat against the grain and fan. Place chiffonade on right side of plate. Drizzle jus on meat and medley.

Glaze:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 Tbsps. ketchup
1 Tbsp. worcestershire sauce
1 tsp. salt
1 tsp. ground black pepper

Blend all ingredients in a bowl.

1 New Zealand Venison rack (8 bones), cut into chops @ 1 1/2" thick
salt and pepper

1. Over hot coals or high heat gas grill, cook seasoned chops for at 1 minute each side.
2. Dip chops in glaze, grill, dip and grill a second time. Cook a total of 6-8 minutes until medium rare.