Grilled Venison Chops with Baked Stuffed Pepper

Grilled Venison Chops with Baked Stuffed Pepper

The Venison

1 x 8 rib rack of Cervena venison

2 Tbsp vegetable oil

Salt and Pepper

The Stuffed Peppers

4 large bell peppers (capsicum). Choose squat peppers with flat bottoms

1 cup cooked rice

4 eggs

1 small onion diced fine

1 clove garlic

1 Tbsp chopped parsley

4 tomatoes skinned and deseeded chopped into small dice

ΒΌ cup of corn kernels

50g butter

Serves 4

RECIPE BY GRAHAM BROWN

THE CERVENA RACK

Remove the outside silverskin with a sharp knife and season well. Cut into 4 double chops 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 deg).

FOR THE 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.