INGREDIENTS
Thyme
1 venison French rack
Waikame Seaweed
Olive Oil
Soy Sauce
Seasalt
METHOD
Season with Seasalt, add chopped thyme, some waikame seaweed add a good splash of olive oil and turn over and repeat.
Place meat onto very hot barbecue to sear cook for five minutes on either side. Then take off and let it rest for a further 5 mins.
Reheat just befor surving bone side down on the BBQ for 5 mins.
For the dressing mix wakame seaweed, sea salt, olive oil and splash of soy sauce.