Spring Ridge Wild Venison with Street BBQ Tokyo Togarashi Rub

WHAT YOU'LL NEED

• 1 x Spring Ridge Wild Venison Backstrap (500g)

• 1 x Street BBQ Tokyo Togarashi

• 70ml x Cobram Estate Extra virgin olive oil classic
• Chilli sauce, I love Mama Melisse chilli sauce

HOW TO COOK IT

1. Fire up your desired BBQ to hot. Lightly oil both sides of the venison backstrap then season with Street BBQ Tokyo togarashi. Let rest for 5 minutes.

2. Lightly oil both sides of the back trap again then place on the BBQ. You want to cook the venison on each side for 3-5 minutes or until the internal temperature is at 54c-57c. Let rest for 5 minutes then carve.

3. Serve this with lashings of chilli sauce as the chilli sauce and venison is simply amazing. Any sides will go well with this delicious venison.