Barbecue Venison with Saffron and Roast Pepper Couscous


Lots of flavours going on in this dish, but amazing together!


Racks of Venison (3-4 Ribs on each Rack)
1 tablespoon
Rosemary (Fresh and Chopped)
2 tablespoons
Olive Oil
Lemon (Zest and Juice)
200 grams
1 pinch
Chicken Stock Cube
280 grams
Chargrilled Peppers in Oil (Drained and cut to strips)
25 grams
Flat-leaf Parsley (Chopped)


  1. Place venison in a large dish, marinate in rosemary, olive oil, lemon zest and juice.
  2. Marinate for 15 minutes.
  3. While marinating place couscous in a heatproof bowl add saffron and stock cube.
  4. Add 350ml Boiling Water, give it a stir and leave to rest for 5 minutes.
  5. Remove the venison from marinade and barbecue for 10-12 minutes on each side until crusty and well browned.
  6. The venison is done when it's still pink in the middle, but crusty outside.
  7. Leave to rest for 5 minutes.
  8. Mix your sliced peppers into the couscous, add the parsley.
  9. Carve the venison into cutlets and serve atop a portion of couscous.


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).