Cervena® Rack with Provencal Vegs & Penne Click here to print this recipe.
Ingredients Serving Size: 4
• 1 1/2 tbsp olive oil
CervenaŽ Rack with Provencal Vegs & Penne
• 1 onion, diced
• 1 tsp crushed garlic
• 1 zucchini, diced
• 2 peppers, seeded and diced
• 1 lb can tomatoes in juice, chopped
• 1/2 cup white win
• 1 tbsp tomato paste
• 2 tsp vinegar
• 2 tbsp toasted pinenuts
• 2 cups cooked penne pasta
• 8 rib rack Cervena Venison
• Salt and ground black pepper
• Garnish: sprigs of fresh herbs
 
Method
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Heat 1/2 tbsp oil in a frypan. Cook onion, garlic, zucchini and peppers for 3-4 min. Add Tomatoes, wine, tomato paste and vinegar. Simmer for 15-18 min.
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Season to taste with salt and pepper. Stir in pinenuts and pasta.
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While vegetables are cooking, season Cervena with salt and pepper. Heat 1 tbsp oil in frypan. Cook Cervena rack quickly in the hot pan to seal in juices. Transfer to a roasting dish. Cook at 390°F for approx 30 min, allowing 4 1/2 min per 1/2 in thickness of meat. Remove from oven, cover with foil and rest for 4-5 min. Divide rack into individual chops. Divide vegetables between four individual serving plates. Arrange two chops in the middle of each plate. Garnish with sprigs of fresh herbs.