Venison Racks with Saffron & Roasted Pepper Couscous | Great British Food Awards
www.greatbritishfoodawards.com
Place the venison in a large dish, add the rosemary, olive oil and lemon zest and juice and rub in well. Leave to marinate at room temperature for 15 minutes....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Ingredients
- 2 racks of venison, each with 3 or 4 ribs
- 1 tbsp chopped fresh rosemary
- 2 tbsps rapeseed oil
- Grated zest and juice of 1 lemon
- 200g couscous
- Large pinch saffron
- 1 chicken stock cube
- 280g jar Waitrose Chargrilled Peppers in Olive Oil, drained and cut into thin strips, or similar
- 25g pack fresh flat-leaf parsley, chopped
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