Ingredients:

2 x 8 Rib Cervena Racks

Glaze
1/4 Cup Cabernet Balsamic Drizzle
2 Tbsp Venison Glaze + 1Tbsp Hot Water
2 Tbsp Aromatics Berry Boogie
1 tsp Salt
1 tsp Ground Black Pepper

Method:

Preheat oven to 180°C

Blend all the glaze ingredients in a saucepan and allow to simmer over medium-low heat.
Bring the Venison to room temperature. Season Racks with Salt and Pepper. Over a high heat, brown the seasoned Racks for about 5 minutes to brown on all sides.

Place the racks into an oven dish that just accommodates the Venison and allow to cook for 20 – 25 minutes then rest for 10 minutes. While the meat rests pour 1/3 of the Jus mixture over the racks so that they absorb a little of the Jus during resting. Please note – You never want to overcook Venison and because of the bone, these racks will continue to cook quite substantially as they rest. You can always return them to a slightly cooler oven (180°C) if you think they're still too rare after resting.

Carve two cutlets per person and pour a little extra Jus around the meat on the plate.