Christmas barbecue venison cutlets

Birds eye view of cooked meat cutlets on a board with yellow sauce in a pot.

Bring out the barbecue this Christmas for these venison cutlets. They’re so delicious that your guests will be going back for seconds and asking for the recipe.

Print Pin Rate

Prep Time 5

Cook Time 10

Total Time 15

Course Dinner, Lunch

Servings people

Equipment

We used a Gasmate Odyssey 3T 3-Burner BBQ

Ingredients

1 New Zealand farm-raised venison rack
Rum and Que Carolina mustard sauce
Rum and Que ram-rod meat rub
Oil for the barbecue

Instructions

Slice the venison racks into cutlets. Pat dry. Rub all over with mustard then sprinkle liberally with meat rub.
Preheat the barbecue to medium-high heat. Drizzle with oil then grill the venison cutlets for 4-5 minutes each side for medium-rare. Rest for 5 minutes before serving with your favourite sides and glasses of Haha 2021 Marlborough Pinot Noir.