Serves: 8 Preparation: 30 mins Time to cook: 25 mins
fully frenched 8 rib rack
salt and pepper
1 red pepper
1 yellow pepper
1 green pepper
2 large mushrooms
2 courgettes
2 large red onions
olive oil
salt and pepper
Preheat oven or hooded bbq to 250°C.
Coat rack with oil and a good application of cracked pepper and salt.
Sear venison on all sides to develop colour.
Roast for 20 minutes, check for doneness - (internal temperature 55°C)
Remove and rest for 10 minutes.
Slice all vegetables into strips and while the venison is resting grill on the bbq hotplate.