Game to eat recipes - Barbecued Venison Steaks

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Venison

Barbecued Venison Steaks

Barbecued Venison Steaks

Created by admin, Monday, 29 November 1999

Description

A quick lunch or supper.

Ingredients

At a glance

Venison

Methods/steps

Ingredients

4 venison steaks

For the marinade:

150ml ( 1⁄4 pint) red wine

2 tbsps French wholegrain mustard

1 tbsp soft brown sugar

2 tbsps tomato purée

1 tsp chilli powder (or to taste)

1 small onion, sliced

2 cloves garlic, crushed

Salt & freshly ground black pepper

Notes

Serves 4 - Barbecue

Barbecue Venison Steaks

Preparation Time: 2 Hours & 0 Mins

Cooking Time: 0 Hours & 10 Mins

If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about 1⁄2” thick.

Place all the marinade ingredients in a blender and blitz until smooth.

Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally.

Drain the meat from the marinade, season on each side and place on a hot barbecue. Cook on each side turning regularly to ensure even cooking. Baste occasionally with the remaining marinade to keep moist.

Serving Suggestion

Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.

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