Like other meat, New Zealand Venison should not be eaten raw or undercooked during pregnancy or by people with weakened immune systems.

• 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.