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Rack of venison with prosciutto & tomatoes


  • Preheat oven to 220°C fan forced (240°C normal).
  • Combine the lemon zest, garlic, parsley and seasonings. Then rub onto the venison and wrap a prosciutto slice around each cutlet, passing it through the rack bones.
  • Brush an oven tray with oil and place the tomatoes on top, cut side up. Then sprinkle with oil, the balsamic and seasonings. 
  • Place the venison on top of the tomatoes, sprinkle with a little more oil and cook in the oven for about 15-20 mins (for medium-rare).
  • When ready, allow the venison to rest for 10 mins, before slicing and serving on top of the tomatoes with the watercress on the side.
  • from Ruth Pretty, New Zealand chef


  • 1 tbsp finely grated lemon rind
  • 2 garlic cloves, crushed
  • 2 tbsp finely chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper
  • extra virgin olive oil
  • 1 x 8-cutlet venison, well trimmed
  • 100 gm prosciutto slices
  • 600-700 gm ripe, red tomatoes, cored & halved
  • 2 tbsp balsamic vinegar
  • 1 good handful watercress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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