Here we go.
This is how to do venison on a Weber.
First assemble the ingredients for the meat.
The venison needs to be marinaded in red wine, a half way decent port, soy and the other things you see here.
The Weber is brought up to a low heat to warm the venison in its marinade.
And then some cleaning.
Whilst it's reheating, prepare the ingredients for the rice dish...
Carol and Courtney repair to the summer house to look for their new property in Brittany while everything gets ready.
The venison goes on the Weber in its marinade in the chicken roaster my Mum gave me. All wrapped up in aluminium foil...
After 12 minutes, the venison has taken up the colour and the flavour of the port and the red wine. The herbs are infused into the sauce.
Now the venison goes onto the grill and I add a little flour and seasoning to the sauce. The sauce reduces on the Weber.
Now for the rice whilst the sauce reduces. The organic basmati rice has been boiled for 10 minutes. Now I add the chilli and onions.
Fry it on the Weber for 5 minutes and then add the rest of the ingredients
Slice the venison once it has had 5 minutes to set.
And there we go. Perfect. Dark on the outside, pink in the middle.