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Grilled Venison Chops with Baked Stuffed Pepper

Grilled Venison Chops with Baked Stuffed Pepper
  • Serves: 4
  • Prep: 30 mins
  • Cook: 15-40 mins
  • Cut: Rack

Ingredients

  • 1 x 8 rib rack of venison
  • 2 Tbsp vegetable oil
  • Salt and pepper
  • 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
  • ¼ cup of corn kernels
  • 50g butter

The rack

  • Remove the outside silverskin with a sharp knife and season well. Cut into 4 double culets 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.

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Serves: 4
Prep: 20 mins

Cook: 60 mins
Cut: Rack

  © 2013 Alliance Group

  © 2013 Alliance Group