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By Mike Robinson of The Field
Thursday, 29 October 2009
Peppered venison racks with delicious garlic potatoes - perfect on the barbecue
SERVES 4
Grind the peppercorns quite fine and rub into
the venison racks.
Add some sea salt.
Brush the venison racks with a little olive oil, then
barbecue on a medium heat on one side for five minutes.
Turn them over and
nestle a piece of tin foil over the top. Cook for five more minutes, then
remove to rest somewhere warm.
Place the potatoes in
a tin foil bag with a tablespoon of olive oil, the lemon juice and garlic.
Cook
on the barbecue for 20 minutes.
To serve, carve the meat into chops and rip
open the garlicky, lemony bag of spuds to gasps of appreciation.
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