Ingredients:

Methods:

• Rack of Venison
  Combine Hyssop, Olive Oil, Black pepper and coat the racks of venison. This should stand for at least 2 hours (or preferably overnight). Wrap the loins (not the bones) with the smoked venison. Place on a Baking Sheet and roast for 8-10 minutes in an oven pre-heated to 450°F for medium-rare. Let rest covered in foil for 10-15 minutes before carving.
  
  Comments: Bones may be wrapped in foil to prevent burning. I strongly recommend not to roast venison past medium-rare as it is an extremely lean meat which will dry out and lose its delicate flavour very quickly. A small amount of salt may be used but the smoked venison will be quite salty on its own.



• Parsnip Mashed Potato
  Cover potatoes with cold water, bring to simmer and cook uncovered for approx. 45 minutes until potatoes are tender. In a separate pot, simmer parsnips until tender. While still hot, peel potatoes and mash with parsnips , beating in butter and cream. Season with salt and pepper to taste.



• Roasted Root Vegetables
  Peel all the vegetables and cut in 2cm cubes. Lightly coat all vegetables with olive oil and season with salt and pepper. Place in roasting pan and roast in a 400°F oven for approx. 30 minutes, stirring about every 10 minutes. Vegetables should be evenly browned and tender when done.



• Morel Mushroom Veal Jus
  Soak morels in warm water for at least 15 minutes, then strain, reserving liquid. Place mushroom water in pot and reduce by 75%. Add Veal Jus and reduce by half. Whisk in cubed butter a little at a time until incorporated. Season to taste with salt and pepper. Add morels just to warm through.
  
  Comment: Veal Jus is a reduction of veal stock made by roasting veal knuckles and vegetable until brown, then simmer for up to 24 hours, but for a minimum of 10 hours.



• Root Vegetable Chips
  Peel vegetables, then slice thinly either on a mandolin or a meat slicer. Parsnips and sweet potatoes may be sliced on their sides for longer chips. Keeping beets separate, lightly salt and place on paper towel lined baking sheets for 2 hours. Still keeping beets separate (to prevent discoloration of the other vegetables) soak in ice water for 2 hours. Drain and dry very well (a salad spinner works well). Deep fry in small batches 11/2-2 minutes. Shake off as much oil as possible and cool on paper towels.
  
  Comment: I prefer to use peanut oil for deep-frying. It is very important that the vegetables are very dry before frying!

To Serve

Slice the rack into chops Place mash centre back of the plate and scatter roasted vegetables around the plate. Place chops onto the mash and drizzle sauce over the chops and the vegetables. Stick a few chips into the mash with a sprig of fresh hyssop.