Preheat a sous vide bath to 130F degrees, and bring a pot of water to a roiling boil.
Trim venison rack of any silver skin, and French ribs, if not done already.
Rub generously all over with New Zealand Lamb & Game Rub.
Vacuum seal the rack with a stick of unsalted butter, and drop in the bath for 2 hours.
Boil baby potatoes for about 40 minutes, or until easily pierced with a fork, then strain and reserve.
Preheat oven to 400F degrees.
In a small foil lined baking tray, toss together the cherry tomatoes, olive oil, and California Sea Salt, then roast for 20minutes, until tomatoes are well browned but not burned. Reserve.
In a large bowl, add baby potatoes (with skin on), pork fat, and French Onion Seasoning. Roughly smash together with a potato masher, incorporating the French Onion Seasoning but leaving large chunks of potato unbroken.
Using a ring mold, form 4 compact cylinders of potatoes, and pop in the oven for 30 minutes.
Rinse and pat dry spinach, and finely minced garlic.
Remove rack from bath, pouring liquid into a small sauce-pot on low heat.
Whisk in crème fraiche and Ultra Tex, and bring to boil, before reducing to the lowest heat setting. The sauce should be fairly thick and coat the back of a spoon - adjust with more California Sea Salt as desired.
Bring a large cast iron pan and a wok up to high heat.
Pat dry venison, and add duck fat to each pan.
Begin browning garlic in the wok with Green Goddess Seasoning, and sear one side of the venison for about 2 minutes.
Add spinach to wok, tossing to incorporate fat and garlic, and cover with a large plate to steam.
Flip rack, and add remaining 1/3 stick of butter, basting and cooking for another 2-3 minutes, and tossing spinach until just wilted but not a mush.
Remove rack, tent with foil, and rest for 5 minutes.
While the rack is resting, plate potatoes and spinach, topping with roasted cherry tomatoes.
Give the sauce a final whisk, then spoon onto your plate.
Slice venison and plate, drizzling with basil oil if you have some on hand.
Admire your handiwork, serve, and devour.