Description
Lots of flavours going on in this dish, but amazing together!
Ingredients
2
Racks of Venison (3-4 Ribs on each Rack) 1 tablespoon
Rosemary (Fresh and Chopped) 2 tablespoons
Olive Oil 1
Lemon (Zest and Juice) 200 grams
Couscous 1 pinch
Saffron 1
Chicken Stock Cube 280 grams
Chargrilled Peppers in Oil (Drained and cut to strips) 25 grams
Flat-leaf Parsley (Chopped)Instructions
- Place venison in a large dish, marinate in rosemary, olive oil, lemon zest and juice.
- Marinate for 15 minutes.
- While marinating place couscous in a heatproof bowl add saffron and stock cube.
- Add 350ml Boiling Water, give it a stir and leave to rest for 5 minutes.
- Remove the venison from marinade and barbecue for 10-12 minutes on each side until crusty and well browned.
- The venison is done when it's still pink in the middle, but crusty outside.
- Leave to rest for 5 minutes.
- Mix your sliced peppers into the couscous, add the parsley.
- Carve the venison into cutlets and serve atop a portion of couscous.
Notes
Try marinating the ribs over night for extra flavour; careful not to add the lemon juice until 15 minutes before cooking (the acid with make the meat tough).
Meal: