Venison rack with sour cherry chutney

1.Remove the rack from its packaging and let sit for a little while to come up to room temperature. Preheat the oven to 200°C.

2.Crush the peppercorns and salt together in a mortar and pestle and massage into the rack, with half of the olive oil.

3.Heat the remaining oil in a large frying pan and seal the rack for about 2 minutes on both sides, or until it has caramelised well.

4.Pop into the oven for 15-20 minutes (our rule of thumb is to cook venison for 20 minutes per kilogram at 200°C).

5.Let rest under a tent of foil for 10 minutes then

6.Meanwhile, make potatoes: Peel and chop the potatoes into 3cm cubes. Drop into a saucepan of cold water and put on high heat. Bring to the boil, reduce heat a little then cook for about 10 minutes, or until the potatoes are all tender.

7.Meanwhile, place the cream and butter in a saucepan and gently heat so the butter melts into the cream. Keep this mixture warm while you drain the potatoes, and either mash or push through the ricer.

8.Stir through the warm buttery cream and season to taste. Add more cream or milk if you think the mash looks at all dry.

9.Serve venison with creamy mashed potatoes and a nice, sweet chutney (warm).