Venison with Black Garlic Paste

8 cloves black garlic
SIDS SALT & PEPPER
2 tbsp lemon juice
½ cup rice bran oil
2x 400 g venison roasts
6 orange capsicums, deseeded & sliced
2 red onions, sliced
4 garlic cloves, thin sliced
1 cup basil leaves, roughly torn
4 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
8 tomatoes, peeled, deseeded & chopped

Preheat oven to 200°C. Mash black garlic with some SIDS SALT & PEPPER into a fine paste and mix in lemon juice and 4 tbsp of oil.
Sear the venison on both sides, smear the black garlic paste on the top half then put in the oven for 8 minutes. Remove from oven, turn over, smear with the remaining paste, return to the oven and cook a further 8 minutes. Remove from the oven and rest for 10 minutes before slicing.
Meanwhile, heat frypan and add the remaining oil, capsicums and onion. Season with SIDS SALT & PEPPER to taste and fry slowly for 10-15 minutes until very soft. Add garlic and half the basil and cook a further minute, then add SIDS LOW SUGAR RASPBERRY VINEGAR and tomatoes. Cook a further 10 minutes, stirring occasionally, then add the remaining basil and serve.