Venison steaks

1. Marinate 2 venison leg steaks (about 180gms each) in a marinade mix of ½ cup soy sauce, 2 cloves of crushed garlic, 2 tablespoons of brown sugar and 2 teaspoons of grated ginger for 1 hour.
2. Add 1 tablespoon of olive oil to a frying pan and bring to a high heat. Sear the steaks on each side for no more than 2 minutes.
3. Finish cooking in a moderate oven (180C) for 5 minutes.
4. Rest the meat covered for at least 2 minutes before serving.

Serve with boiled new potatoes, a green salad and a glass of room temperature Syrah.

Recipe notes:

Venison – They key to juicy venison is the marinade, a hot pan and a medium rare cook. Venison is quite different to beef – you can’t overcook and under season it and expect it to still be okay as that alters both the flavour and the texture. Follow the steps in our recipe and you can’t go wrong. 

Internal temperature – If you’re a bit unsure about whether your venison steak is the right temperature, try using an internal meat thermometer. Then pull your steak from the grill as soon as it reaches about 48°C.

FAQ:

Can I use this recipe for other steak meats? 

 Sure – you’ll just need to adjust the cook times for the type of meat and your desired cook (i.e., rare, medium rare, medium, well done). Alternatively, you could check out some of our other great steak recipes like this Charred steak and red wine jus or The perfect one pan steak. 

What should I serve with venison steak?

 Steak and potatoes is a classic for a reason – so we suggest side dishes like these Garlic hasselback potatoes or this Herby green potato salad. Fruity flavours also go great with venison, so redcurrant jelly or red wine vinegar based sauces compliment this recipe well. And last of all, make sure you have a nice drop of red wine to complete your meal!