Venison Rack

1 rack of 8 venison ribs
½ cup SIDS PLUM SAUCE
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR
¼ tsp cayenne pepper
1 tbsp SIDS SALT & PEPPER
1 cloves garlic crushed & chopped
rice bran oil
SAUCE REDUCTION:--
½ cup SIDS PLUM SAUCE
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR

In a microwave dish, heat together SIDS PLUM SAUCE, SIDS LOW SUGAR RASPBERRY VINEGAR and cayenne until completely melted into one another then remove and allow to cool. This can be prepared the day before.
Preheat oven to 200oC. Rub rack with garlic, oil and SIDS SALT & PEPPER. Keep the bones as clean as possible. Place rack in a roasting dish, cook for 15 minutes or 10 minutes if you like it very rare.
Remove the meat from the oven, allow to rest for 10 minutes in a warm place covered with foil. Brush with glaze and return to oven for 5 minutes, to warm the meat and caramelise the glaze.
Make the sauce reduction by simmering down the sauce & vinegar to thick but still pourable.
History: Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.