The combination of lean venison, rice noodles (for carbohydrate), seasonings and salad greens, makes a well-balanced, low-fat, palate-stimulating start to dinner or a light meal.
When you really need to impress your guests, be they your boss or your mother-in-law, nothing has the wow-factor of a frenched rack of farmed venison. Cooked whole, served and carved at the table, your friends will be talking about it for weeks.
Neil Brazier – Executive Chef at The Sugar Club - has created a delicious and nutritious recipe with New Zealand farmed raised venison. Perfect for a Sunday dinner, the whole family can enjoy this new take on a winter classic during the colder months.
New Zealand Roasted Venison with Glazed Chicory Tart and Red Currant Jus by Sophie Wright