Rack of Venison

Method

1. Preheat the oven to 200°C (400°F) and allow it to reach full temperature while you prepare the venison rack.
2. Press the juniper berries lightly to release their oils, then rub them firmly over the surface of the venison rack along with the rosemary sprigs to infuse the meat with flavour.
3. Heat an oven-safe pan over high heat and sear the venison rack for 2 minutes on each side until a deep brown crust forms.
4. Tuck the rosemary pieces around the rack in the pan and transfer it to the preheated oven to roast for 30 minutes, or until the internal temperature reaches your desired doneness.
5. Remove the venison rack from the oven and allow it to rest for 5 minutes so the juices redistribute evenly throughout the meat.
6. Warm the red wine sauce in a small saucepan over low heat for 2 minutes, then drizzle it over the rested venison rack before serving.