Hero image for First Light venison rack with dukkha, cauliflower puree and pomegranate jus

First Light venison rack with dukkha, cauliflower puree and pomegranate jus

Dukkah

Combine all ingredients and gently toast in a dry pot until fragrant. Remove from the heat and set aside. To save time, use store-bought dukkah.

Cauliflower puree

  1. Wash cauliflower and cut into small florets.
  2. Boil florets in salted water until a knife or fork goes straight through.
  3. Drain well, then add the butter and cream and season with salt and pepper.
  4. Puree in a blender until smooth. If the puree is a little thin, put back on low heat and gently simmer to evaporate the moisture off and thicken.

Pomegranate Jus

Place all ingredients in a pot and bring to a simmer. Reduce by approximately 70% or until it reaches a thin syrupy consistency. Season with salt and pepper to taste.

Cooking and assembly

  1. Trim off the silver skin, bring the rack to room temperature and preheat oven to 180°C. Brush with oil and season generously with salt. Heat a large frying pan to hot.
  2. Sear the rack well on all sides, then place in the oven. Cook for 15 minutes per 500g (approx. 20 mins for 5 rib rack) or until they reach an internal temperature of 55°C.
  3. Remove rack from oven, place on a clean chopping board, cover and place in a warm spot to rest for at least 5 minutes before slicing into individual ribs.

Serve

Serve venison with a generous spoonful of puree, a drizzle of pomegranate molasses, a good sprinkle of dukkha and finish with a few pomegranate seeds.

Tips

This dish also goes well with other Middle Eastern themed sides such as Moroccan seasoned pumpkin slices or neutral accompaniments such as charred broccoli.