Aussie BBQ Legends

Ingredients

1 venison backstrap, trimmed Olive Oil Dried Sage Dried Rosemary Dried Thyme Salt Pepper 4-5 Juniper Berries

Method

Pat Backstrap with olive oil. Put herbs, salt, pepper and juniper berries in a mortar and pestle and grind up. Lay ground herbs on a board beside the oiled backstrap and roll it in the herb. Seal the backstrap on a hot BBQ plate for 30 seconds on each side, and then cook on BBQ grill, testing that it does not get too firm. Rest under alfoil for 10 minutes, slice into medallions and serve on a bed of sweet potato mash.

Story behind this recipe

This is the best way to convert people who never thought they would eat venison. We have never had anyone dislike it. A centrepiece BBQ dish. Not Beef, lamb or Pork, but tell your guests it is until after they have eaten it!