Method

Don’t be fooled by the title, this gamey recipe from Mike Robinson is far from simple when it comes to flavour. Find more recipes from Mike at his Instagram account @gamemeatmike.

Season the venison rack well with sea salt and your desired amount of pepper.

Rub in a little sunflower oil and place on the Kasai grill.

Grill, turning occasionally, until a bark (crust) has formed on all surfaces.

Transfer into a low oven (150F) for 30 minutes.

Remove the meat from oven and let it rest for 15 minutes in a warm place.

Collect all the juices that run off the meat, these add flavour to the deglaze when it has reduced.

In the hot pan, combine all the meat juices with the red wine / juice to deglaze the meat pan.

Sizzle until the deglaze thickens and reduces.

Slice the chops and pour the sauce over the meat.

Serve with creamy mashed potato and seasonal veg.