INGREDIENTS

METHOD

1 ½ tbsp. olive oil 1 onion diced 1 tsp. crushed garlic 1 zucchini diced 2 peppers, seeded and diced 1 lb. can of tomatoes in juice, chopped ½ cup white wine 1 tbsp. tomato paste 2-tsp. vinegar salt and freshly ground black pepper to taste 1 tbsp. toasted pinenuts Garnish: sprigs of fresh basil 2 cups cooked penne pasta 9-rib Fallow venison rack Garnish: sprigs of fresh herbs

Heat ½ tbsp. oil in a frypan. Cook onion, garlic, zucchini and peppers for 3-4 minutes. Add tomatoes, wine, tomato paste and vinegar. Simmer for 15-18 minutes. Season to taste with salt and pepper. Stir in pinenuts and pasta. While vegetables are cooking, season venison with salt and pepper. Heat 1 tbsp. oil in a frypan. Cook venison rack quickly in the hot pan to seal in juices Transfer to a roasting dish. Cook at 390 F for approximately 30 minutes, allowing 4 ½ minutes per ½ in thickness of meat. Remove from oven, cover with foil and rest for 4-5 minutes. Divide vegetables between four individual Plates. Arrange 2-3 cutlets in the middle of each Plate. Garnish with sprigs of fresh herbs. Serves 4.