Serves: 4

Difficulty: Medium 

Preparation time: 5 mins

Cooking Time: 15 mins

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

Ingredients

  • 4 venison steaks

For the marinade:

  • 150ml (¼ 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

Method

If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½" 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.

This site uses cookies to offer you a better browsing experience. Find out more on how we use cookies and how you can change your settings by reading our Cookie Policy