Venison is a healthy alternative to many other red meats, it tastes wonderful and is easy to cook.  This recipe will help you produce a perfect barbeque or grilled venison steak along with a delicious sauce.

Venison is lean, high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat.

Ingredients For Grilled Venison Steak

4 venison steaks from Morley Butchers

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

 Cooking Method For Grilled Venison Steak

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.  The meat is lean with little fat, so needs careful cooking so fast, hot cooking works best for a steak.

If you are using charcoal on your BBQ remember to light it early so it is at a good high heat when you are ready to cook. It will be just right when the coals are white all over.

The marinade will add flavour and tenderise. The tenderising effect only acts only on the surface, so as for the fast cooking a marinade will work better on thin cuts of meat. Place all the recipe marinade ingredients in a blender and blitz until smooth.

Put the steaks in a dish and pour over the marinade. Make sure all portions have a coating. 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 for a few minutes on each side turning regularly to ensure even cooking. NB thinner steaks will cook faster than thick ones

This recipe and image comes from Game To Eat part of the Countryside Alliance see more of their game recipes here >>