Rib Rack of Cervena Pissaladiere

Serves 4

 Metric  Imperial 

Recipe courtesy of Josie LaBalch

Josie presented this dish at the Gala dinner of the 2007 International Pinot Noir Conference in Wellington, New Zealand.

Josie presented this dish at the Gala dinner of the 2007 International Pinot Noir Conference in Wellington, New Zealand.

For the Cervena

Preheat oven to 140°C.

Rub cervena rack with olive oil and season with salt and pepper.

Sear rack in a hot pan till golden brown on all sides.  Transfer to a low-sided roasting tray and place in preheated oven till medium-rare 35-40 minutes.

Rest under a thick tea towel for 10-15 minutes.

 

Preheat oven to 140°C.

Rub cervena rack with olive oil and season with salt and pepper.

Sear rack in a hot pan till golden brown on all sides.  Transfer to a low-sided roasting tray and place in preheated oven till medium-rare 35-40 minutes.

Rest under a thick tea towel for 10-15 minutes.

 

Pissaladiere

Place olive oil into a heavy-based fry pan and heat till hot.

Add onions, brown sugar, vinegar, water, salt and pepper.  Stir well.

Cover and cook over a low heat for 10 minutes.  Remove lid, stir and cook for a further 5-8 minutes, stirring occasionally till water is evaporated.

Cool and add garlic, anchovies, parmesan, herbs, salt and pepper.

Preheat oven to 150°C.

Totally fill pre-baked tart shells with 1/4 cup of the onion mixture.  Place filled shells onto low-sided baking trays and place into preheated oven for 5 minutes or till hot.

Place olive oil into a heavy-based fry pan and heat till hot.

Add onions, brown sugar, vinegar, water, salt and pepper.  Stir well.

Cover and cook over a low heat for 10 minutes.  Remove lid, stir and cook for a further 5-8 minutes, stirring occasionally till water is evaporated.

Cool and add garlic, anchovies, parmesan, herbs, salt and pepper.

Preheat oven to 150°C.

Totally fill pre-baked tart shells with 1/4 cup of the onion mixture.  Place filled shells onto low-sided baking trays and place into preheated oven for 5 minutes or till hot.

Red Wine and Olive Veal Glaze

Place butter in a small saucepan and melt over a medium heat.

 Add shallots and cook till very soft but not coloured.

 Add pinot noir to deglaze the pan.  Reduce by half.

 Add Venison Glaze and water.  Reduce to one-third.

 Strain through a fine sieve.

When ready to serve:

 Warm glaze over a low heat.  Add olives and salt to taste.

 

Place butter in a small saucepan and melt over a medium heat.

 Add shallots and cook till very soft but not coloured.

 Add pinot noir to deglaze the pan.  Reduce by half.

 Add Venison Glaze and water.  Reduce to one-third.

 Strain through a fine sieve.

When ready to serve:

 Warm glaze over a low heat.  Add olives and salt to taste.

 

To Serve:

Trim each end of the rack so you finish with 7-8 even-size ribs.

Place a teaspoonful of sticky mash on the top side of a large dinner plate and put a Pissaladiere on top of mash (to avoid sliding).

Place ¼-cup measure of Wilted  Spinach in front of Pissaladiere.

Crisscross two racks of venison on each plate and pour over Red Wine and Olive Veal Glaze.  Serve with Wilted Spinach and Pissaladiere and drizzle with Tarragon Oil.

Trim each end of the rack so you finish with 7-8 even-size ribs.

Place a teaspoonful of sticky mash on the top side of a large dinner plate and put a Pissaladiere on top of mash (to avoid sliding).

Place ¼-cup measure of Wilted  Spinach in front of Pissaladiere.

Crisscross two racks of venison on each plate and pour over Red Wine and Olive Veal Glaze.  Serve with Wilted Spinach and Pissaladiere and drizzle with Tarragon Oil.

Rib Rack of Cervena Pissaladiere

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Pissaladiere

5 x 8cm short pastry tart cases

15ml (1 tbsp) olive oil

350g (2) red onions (peeled, halved and cut into thin wedges)

10g (1 tbsp) brown sugar

60ml (4 tbsp) red wine vinegar

125ml (1/2 cup) water

½ tsp flaky sea salt

freshly ground black pepper

2 cloves garlic (roasted & crushed to a paste)

2 anchovy fillets

2 tbsp grated parmesan

½ tsp roughly chopped thyme

½ tsp roughly chopped parsley

flaky sea salt

freshly ground black pepper

5 x 8cm short pastry tart cases

15ml (1 tbsp) olive oil

350g (2) red onions (peeled, halved and cut into thin wedges)

10g (1 tbsp) brown sugar

60ml (4 tbsp) red wine vinegar

125ml (1/2 cup) water

½ tsp flaky sea salt

freshly ground black pepper

2 cloves garlic (roasted & crushed to a paste)

2 anchovy fillets

2 tbsp grated parmesan

½ tsp roughly chopped thyme

½ tsp roughly chopped parsley

flaky sea salt

freshly ground black pepper

Red Wine and Olive Veal Glaze

20g (2 tbsp) butter

25g (3) shallots (finely chopped)

200ml pinot noir

125ml (1/2 cup) Venison Glaze

125ml (1/2 cup) water

½ cup black olives (pitted & quartered)

flaky sea salt

20g (2 tbsp) butter

25g (3) shallots (finely chopped)

200ml pinot noir

125ml (1/2 cup) Venison Glaze

125ml (1/2 cup) water

½ cup black olives (pitted & quartered)

flaky sea salt