Succulent Venison Steaks
There are three main types of venison: farmed red deer, farmed fallow deer and wild roe deer. Even farmed venison is free range, and the flesh has the lowest fat content of any red meat. Farmed venison tends to be tender; wild venison is often tough.
Blackberries, redcurrant, wine and juniper are the classic flavours to pair with venison.
It is best not to fry the steaks over a high heat past the medium stage of doneness.
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Chargrilled, Pan-fried, or Barbecued Venison Steaks
Ingredients
Venison Steaks
2 tsp Olive Oil
1/2 tsp ground Black Pepper
Method
Brush steaks lightly with oil and pepper (or your favorite seasoning) and leave for 30 minutes at room temperature. Grill or panfry steaks over high heat, 1-2 minutes per side, then remove from heat while still rare. Let rest for 4 minutes, covered with foil. Serve with your favorite vegetable.
To barbecue: heat grill, then brush with oil to prevent steaks from sticking. Cook venison steaks quickly, searing the outside. Leave pink in the middle.
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