Ingredients
Servings
- VENISON --------------------------------
- 1 8-rib venison rack
- 2 Tbsp vegetable oil
- salt and pepper
- STUFFED PEPPERS ----------------------
- 4 large bell peppers (capsicum)
- 1 cup cooked rice
- 4 eggs
- 1 small onion, diced fine
- 1 garlic clove
- 1 Tbsp parsley, chopped
- 4 tomatoes, skinned, deseeded and diced
- 0.25 cup corn kernels
- 50 g butter
Serve with
Tomato salsa or chutney
Servings
- VENISON --------------------------------
- 1 8-rib venison rack
- 2 Tbsp vegetable oil
- salt and pepper
- STUFFED PEPPERS ----------------------
- 4 large bell peppers (capsicum)
- 1 cup cooked rice
- 4 eggs
- 1 small onion, diced fine
- 1 garlic clove
- 1 Tbsp parsley, chopped
- 4 tomatoes, skinned, deseeded and diced
- 0.25 cup corn kernels
- 50 g butter
Serve with
Tomato salsa or chutney
Venison
Remove the outside silverskin with a sharp knife and season well.
Cut into 4 double cutlets or cook as a whole piece, first searing over high heat to get a nice browning.
Remove to the rack in the BBQ hood and cook for 35 minutes for a whole rack and 10 mins for the double chops at a moderate heat (180°C / 350°F).
Stuffed peppers
Mix all the ingredients and combine with the raw egg.
Fill the peppers and place on the hot plate over moderate heat and cook with the lid down for 20 minutes.
To serve
Slice into individual chops and serve with the baked pepper and your favorite fresh tomato salsa or tomato chutney.
Here are some tips to help with this recipe
Can I use any type of BBQ to cook this recipe?
A BBQ with a hood is necessary for this recipe, otherwise finish in the oven.
What kind of peppers work best?
Choose squat peppers with flat bottoms
