For the prune sauce

300 ml of red wine, such as cabernet sauvignon
1/2 stick of cinnamon
1 slice of orange
1 bay leaf
75g Agen prunes, stone removed
2 teaspoons of demerara sugar
120 ml of chicken stock

For the winter spice

2 teaspoons of coriander seed, whole
1 teaspoon of cinnamon, ground
1 teaspoon of caraway, whole
1/4 teaspoon of of nutmeg, ground
1 teaspoon of whole black peppercorns
1/4 teaspoon of allspice, whole
1/2 teaspoon of cocoa powder
4 gloves, whole

For the venison

Two packages of Black Angus Fine Meats & Game two-bone venison racks (227gr each)
Kosher salt, to taste
2 tablespoons of vegetable oil
1 tablespoon of unsalted butter


1. In a medium saucepan boil the wine, cinnamon, orange and bay leaf together to reduce the wine by half. Add the prunes to the reduction and marinate for two hours. Remove the cinnamon, orange and bay leaf from the marinade. Sauce can be made 24 hours in advance. 
2. In a medium pan gently soften the demerara sugar on the stove, add the reduced red wine, marinated prunes and chicken stock and bring to a boil. Reduce until the sauce becomes syrupy in consistency. Season with three pinches of salt and a pinch of pepper. Check the seasoning and ensure it's to your taste, then put to one side. 
3. In a skillet set on medium heat place all the whole spices in the pan and toast until they become very fragrant. Remove from the pan and place in a spice grinder. Add the rest of the ground spices, and grind. Allow some texture to remain. 
4. Heat oven to 350F. Place a large roasting pain in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat. There will be plenty of spice left over.
5. Heat vegetables* and butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side. Transfer racks to the preheated roasting pan. 
6. Roast venison 8 to 12 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest for 15 minutes.
7. Sauce with warm syrupy prunes. 

*Enjoy your roasted venison racks with any side of your choosing. I have paired mine with roasted mini potatoes, pearl onions, and sauteed kale from the garden.