• 1 New Zealand Venison rack (8 bones) or 1 1/2 lbs.loin
• 1 tsp. rosemary, chopped
• 1 tsp. thyme, chopped
• salt and ground black pepper
• 2 Tbsps. olive oil
• 6 oz. sugar snap peas, blanched
• 1 Tbsp. butter
• 1 tsp. parsley, chopped
• 1 lb. blackbean, smoked corn and tomato medley
• 8 apple pinenut pancakes
• 3 oz. sweet potatoes, chiffonade, deep fried
• 3/4 cup venison jus (previously made from game bones)

• Preheat oven to 425°F.
• Season New Zealand Venison with herbs, salt and pepper.
• In saute pan, heat oil and sear until browned, about 1 minute each side.
• Roast meat for at 20 minutes for rack or 15-18 minutes for loin until medium rare. Let meat rest.
• Season peas with butter, parsley, salt and pepper.

To serve, place medley in middle of plate(runny consistency). Place peas in 9-12 o'clock position, add pancakes and chops pointing in 1-2 o'clock direction. If using loin, slice meat against the grain and fan. Place chiffonade on right side of plate. Drizzle jus on meat and medley.