Venison Rack With Sweet And Sour Peppers

🧂 Ingredients

• 1 kg Venison Rack

  Frenched
• Canola oil

  (or your preferred non flavoured cooking oil)
• 2 teaspoon Cumin Powder
• 2 teaspoon Coriander Powder
• Salt and Pepper to Season
• 1 Red Onion

  thinly sliced
• 2 Cloves Garlic

  thinly sliced
• 3 Large Peppers

  (Capsicum)
• 2 tablespoon White Sugar
• 4 tablespoon Red Wine Vinegar
• Small Bunch of Fresh Parsley
• Chimichurri sauce

Instructions

• 1 Mix together the ground cumin, ground coriander, a good grind of salt and
  pepper, 3 tablespoon of canola oil and rub over the venison racks, set aside.
• 2 Preheat the BBQ on high heat, rub 2 tablespoon of oil, salt and pepper over the
  peppers. Then place the peppers on the bbq until each side is well charred.
• 3 Once the peppers are charred, place into a bowl and cover with cling film for 30
  minutes to cool. (Prep the remaining ingredients and grill the venison).
• 4 Once the peppers are cooled. Cut into halves, remove the seeds and peel off the
  charred skin then slice into strips.
• 5 Heat a medium sized saucepan to medium heat. Add a little oil, the sliced red
  onion and a grind of salt. Once the onions have softened add the sliced garlic
  and cook for a couple more minutes.
• 6 Add the sugar and stir through then add the red wine vinegar. Stir through the
  onions then add the sliced peppers, and mix to combine.
• 7 Allow to cool then add the chopped parsley, check the seasoning, adjust with
  salt and pepper if needed.
• 8 Grill the venison racks on the BBQ until they are medium rare (internal
  temperature of 54 °C (129 °F) / 130 °F). Remove and cover, and allow to rest for
  at least 10 minutes. (See note below about resting meat)
• 9 Spread the sweet and sour peppers onto a large platter.
• 10 Slice the rested venison racks into cutlets and arrange over the peppers.
• 11 Season the meat with a pinch of sea salt.
• 12 Serve with a fresh chimichurri sauce and enjoy

Nutrition Info