Frank's Recipes! Rack of Gazelle Amboseli

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Rack of Gazelle Amboseli

1 Rack of Gazelle, approximately 1.2 Kg (2 1/2 lbs.)
185g unsalted bacon (6 oz.)
4 tablespoon cooking oil
4 small mangoes
2 tablespoon butter (30mls)
45g cashew nuts (1 1/2 oz. or 1/3 cup)
250ml red wine (8fl. oz. or 1 cup)
3 tablespoon cranberries
2 tots brandy
250ml brown sauce (8fl. oz. or 1 cup)

Substitute rack of any tender game meat (venison) for this uniquely Kenyan recipe. This is a great recipe for the big game hunters among you - provided you shoot just for the pot and not to prove what a hero you are against an un-armed animal! As you can guess I am very against shooting of animals "just for sport".

Season rack lightly with salt and pepper. Preheat oven to 230 deg C (450 deg F) or Gas Mark 8. Cover rack with thin slices of bacon and bind with string. Heat oil in a large roasting pan. Put seasoned rack in pan and place in oven for 20 minutes. Remove bacon and return rack to oven for another five minutes to brown. While rack is in the oven, cut mangoes in half and remove flesh leaving skin-shells intact. Set mango shells aside. Dice flesh. Heat butter in frying pan and add mango and cashew nuts. Deglaze with half the red wine and simmer. Place mango shells on a serving platter and keep warm. Remove rack from oven and drain off oil. Add cranberries to pan and deglaze with remaining red wine and brandy. Simmer for two minutes. Add brown sauce. Simmer for another 5 minutes and season to taste. Fill mango shells with mango and cashew nut mixture and arrange around carved rack on a large serving platter, accompanied by noodles, potato croquettes and Brussels sprouts. Serve sauce separately.

Serves 4