BBQ Cervena rack with baked stuffed peppers
- Cervena Venison
- 1 rack of Cervena venison (8 rib)
- 2 tbsp vegetable oil
- Baked stuffed peppers
- 4 large bell peppers (squat peppers, flat bottom)
- 4 eggs
- 4 tomatoes skinned and deseeded (diced)
- 50 g butter
- ¼ cup corn kernels
- 1 cup cooked rice
- 1 small onion finely diced
- 1 clove garlic
- 1 tbsp chopped parsley
Cervena venison
Remove any silver skin with a sharp knife and season well. You can cook the rack as a whole piece or cut into four double cutlets. Sear the meat over a high heat on a barbecue grill to get a nice browning. Move off direct heat and close the barbecue hood (or place the rack in an oven) and cook at a moderate heat (180°C) – 35 minutes for a whole rack and 10 minutes for the double chops.
Baked peppers
Cut the top off each pepper and reserve. Remove core and seeds and ensure the bottom is flat. Mix the remaining ingredients and combine with the raw egg. Fill each pepper and place over a moderate heat and cook with the lid down for 20 minutes. Alternatively, place in an oven heated to 180°C for 20 minutes.
To serve
Slice into individual chops and serve with the baked pepper and your favorite fresh tomato salsa or tomato chutney.
Servings4people
Prep Time25minutes
Cooking Time35minutes
INGREDIENTS
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Cervena venison Remove any silver skin with a sharp knife and season well. You can cook the rack as a whole piece or cut into four double cutlets. Sear the meat over a high heat on a barbecue grill to get a nice browning. Move off direct heat and close the barbecue hood (or place the rack in an oven) and cook at a moderate heat (180°C) – 35 minutes for a whole rack and 10 minutes for the double chops. Baked peppers Cut the top off each pepper and reserve. Remove core and seeds and ensure the bottom is flat. Mix the remaining ingredients and combine with the raw egg. Fill each pepper and place over a moderate heat and cook with the lid down for 20 minutes. Alternatively, place in an oven heated to 180°C for 20 minutes. To serve Slice into individual chops and serve with the baked pepper and your favorite fresh tomato salsa or tomato chutney. |
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