Ingredients for Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

• 5 colheres de sopa de azeite, divididas

• 240ml de cebola picada

• 110g sweet Italian sausages, casings removed

• Roasted Bosc Pears

• 70g pecans, toasted

• 45g dried currants

• 1 colher de chá de alecrim fresco picado

• 1 1.1kg rack of venison, frenched (8 bones)

• 2 medium onions, thinly sliced

• 2 heads of garlic, cloves separated, root ends trimmed, unpeeled

• 6 ramos de alecrim fresco

• 1 bunch fresh thyme

Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; sauté until translucent, about 7 minutes. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Using long thin knife, make 1 cut through centre of eye of venison. Rotate knife 90 degrees and insert again, creating an X through centre. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.

Preheat oven to 218°C. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 45ml oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper. Heat large skillet over high heat. Add venison; cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into centre registers 49°C for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.

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