Barbecued Venison Cutlets

An easy, fool-proof venison recipe that’ll give you a reason to bring out the barbecue at any time. Cooked on the Odyssey 3T, this two-step method is perfect for cooking for family or guests.

Ingredients

New Zealand farm-raised venison rack
Rum and Que Carolina style mustard sauce (https://www.rumandque.com/collections/sauces/products/carolina-mustard-sauce)
Rum and Que Ram Rod meat rub (https://www.rumandque.com/collections/rubs/products/ram-rod)
Oil, for the barbecue

Method

1. Slice the venison racks into cutlets. Pat dry. Rub all over with [Rum and Que Carolina-style mustard](https://www.rumandque.com/collections/sauces/products/carolina-mustard-sauce), then sprinkle liberally with meat rub. Remember to pat the rub into the meat rather than rubbing it.

2. Preheat the [Odyssey 3T BBQ](https://www.gasmate.co.nz/products/odyssey3t-3-burner-bbq) to medium-high heat. Drizzle with oil, then grill the venison cutlets for 4-5 minutes on each side for medium-rare.

3. Rest for 5 minutes before serving with your favourite sides and glasses of [Hāhā 2021 Marlborough Pinot Noir](https://hahawine.co.nz/our-wines/) for a beautiful New Zealand BBQ meal.

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