Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 People
Method
Venison rub-
Mix together the ground cumin, ground coriander, a good grind of salt and pepper, 3 tbsp of canola oil and rub over the venison racks, set aside.
To make the peppers-
Preheat the BBQ on high heat, rub a little oil, salt and pepper over the peppers. Then BBQ the peppers on each side until well charred.
Once the peppers are charred, place into a bowl and cover with cling film for 30 minutes to cool.
Once the peppers are cooled, cut into halves, remove the seeds and peel off the charred skin, sliced into strips.
Heat a medium sized saucepan to a medium heat, add a little oil and add 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.
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.
Allow to cool then add the chopped parsley, check the seasoning, adjust with salt and pepper if needed.
Grill the venison-
Grill the venison racks on the BBQ until they are medium rare (internal temperature of 54 deg C), Remove and cover, allow to rest for 10 minutes.
To Assemble
Spread the sweet and sour peppers onto a large platter.
Slice the rested venison racks into cutlets and arrange over the peppers.
Season the meat with a pinch of sea salt.
Serve with a fresh chimichurri sauce.
