Rosemary and yoghurt roast venison rack with pecan and maple syrup roast yams

Serves 4

4 portions of rack
1 cup plain yoghurt
1½ teaspoons kosher salt
2 tablespoons finely chopped fresh rosemary (or try oregano, thyme or parsley)
4 cloves garlic, peeled and crushed vegetable oil for cooking

Method

Mix yoghurt, salt, rosemary and garlic and rub over the venison. Leave covered at room temperature for 1-2 hours (or in the fridge for up to 12 hours). Before cooking make sure the racks are at room temperature and wipe off excess marinade. Turn the oven to 400F (200F). Heat a heavy pan, add a few teaspoons of oil, place the racks in a few at a time and brown. Transfer to a roasting dish and add a few tablespoons of hot water. Roast in the top of the oven cooking 12-15 minutes for medium rare, 18-20 minutes for medium. Remove from oven and rest the racks in a warm place for at least 10 minutes before serving. Serve with steamed greens and the roast yams below.

Alternative to yams:

Pecan and maple glazed sweet potato

1 lb yams, skins scrubbed, cut into large chunks
2 tablespoons olive oil
4 tablespoons maple syrup
½ cup lightly toasted pecan nuts, halved

Oven at 400F (200C). Line a roasting dish with non-stick baking parchment. Toss the yams with half the olive oil, salt and pepper, and roast until almost cooked through (25-30 minutes). Mix the remaining oil with the maple syrup and nuts and mix into the yams. Return to oven and cook until the yams begin to lightly caramelise. Serve piping hot.

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