Wild Venison Rack with Rosemary Chimichurri

WHAT YOU'LL NEED

• 1 large wild venison rack or 2 smaller venison racks
• ½ cup Italian parsley, chopped
• ¼ cup rosemary, chopped
• 1 shallot, finely diced
• 1 red chilli, finely diced
• 3 garlic cloves, finely diced
• 1 tsp salt
• 1 tsp cracked black pepper
• ¼ cup extra virgin olive oil
• Juice of 1 lemon

HOW TO COOK IT

Trim the silver skin from the venison racks.

Combine olive oil with parsley, rosemary, shallots, chilli, garlic, lemon juice and salt and pepper.

Sprinkle venison with All-Purpose Rub or salt and pepper garlic seasoning.

Drizzle ¾ of the chimichurri marinade over the venison and massage well.

Smoke or barbecue at 125°C for 30 mins (internal temp 48°C), then remove and rest for 15 mins.

Sear for 2 mins each side over high heat.

Mix the remaining chimichurri marinade with an extra 1/4 cup olive oil and 1/4 cup red wine vinegar.

Slice the meat, spoon over chimichurri, and serve.