Charcoal Grilled Wild Venison Topside, Peperonata & Chimichurri

1 whole venison topside

Salt

Oil

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

½ cup red wine vinegar

1 tsp. kosher salt, plus more

½ cup finely chopped cilantro

¼ cup finely chopped flat-leaf parsley

2 Tbsp. finely chopped oregano

¾ cup extra-virgin olive oil

2½ tbsp extra virgin olive oil

1 red onion, cut in 1cm slices

2 garlic cloves, finely chopped

1 tsp fresh oregano, chopped

2 tsp salted baby capers, rinsed well

2 anchovy fillets, roughly chopped

1 red capsicum

1 yellow capsicum

200g cherry tomatoes

⅓ cup pitted Ligurian olives

1½ tbsp red wine vinegar

2 tsp brown sugar

For the chimchurri

Chop everything fine then add liquids, season to taste.

For the peperonata

Get your charcoal grill on and hot. Burn capsicums entirely and put aside, then peel and slice into long pieces. Blister cherry tomatoes so they are nice and charry.
Sweat off onion, garlic and oil. Add anchovies and capers, sugar and vinegar. Cook out for 5 minutes.
Then add all ingredients and mix then turn off.
Meanwhile trim your meat. Remove all sinew, rub with salt and oil.
Make sure your grill is as hot as it can go and grill the meat. All you want to do here is get a really nice colour evenly the whole way round the meat. You want to cook the meat just below rare. Once meat is nice and charred evenly, take off, cover with foil and leave in a warm area for 20-25 minutes or until meat has completely relaxed.
Arrange peperonata on large serving dish.
Slice your meat in cm strips and lay over peperanata. Spoon over chimichurri. Eat straight away.