Yield: 6 servings
Ingredients
- 2 racks of venison
Rub
- ½ cup of dried porcini mushrooms
- 2 teaspoons of 5 peppercorn mix (10ml)
- 1 teaspoon sage (5ml)
- 1 tablespoon salt (15ml)
Directions
- Pulse all ingredients in a coffee grinder and then rub all over meat. Place venison in refrigerator and marinade for 1-2 hours.
- Preheat one side of barbeque to 375°F/190°C or medium high heat and the other side of barbeque to 250°F/120°C or low heat.
- Sear venison 2-3 minutes on each side over the medium high heat to achieve a crust.
- Move venison over to low side of barbeque and continue to cook for 10-12 minutes for medium rare.