Peppered venison racks with garlic

potatoes

SERVES 4

  • 1 tbsp mixed peppercorns (pink, green and black)
  • 2 racks of venison
  • Sea salt
  • Olive oil for racks and potatoes
  • 300g (11oz) new potatoes, parboiled
  • Juice of one lemon
  • 1 bulb garlic, halved

 

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.

More game recipes:

Venison kidneys in cream sauce

Game pasty

Wine to drink with game