January 24, 2011
Venison & Salsa Verde
What a lovely meal we had last night.. the rack of venison I bought at Whole Foods was to die for:
Brush meat with olive oil & season with freshly ground black pepper.
Grill or broil for about 20 minutes, til internal temp = 130F for rare, or longer if you don't want it bloody!
While it's cooking, whiz some parsley, basil, olive oil, garlic & lemon in your mini prep til smooth.
Remove meat from oven, tent with foil and let rest briefly while you prep your raw kale or steam your broccoli, slice into individual portions and top with the 'salsa':
One of the best pieces of meat we've eaten in a while!