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.
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