Wild venison steaks are easy to prepare and best cooked medium rare and then left a few minutes to rest before serving. They are very lean (half the fat and lower in cholesterol than beef) and are great with a punchy dressing. This recipe comes from Taste of Game.
- 4 venison haunch steaks
- 50 gms baby gherkins
- 1 shallot peeled
- 50 gms baby capers
- 1 tomato
- 1 tbs flat leaf parsley, finely chopped
- 2 tsp cajun spices (salt, paprika, cayenne, ground cumin, garlic powder, pepper, oregano, thyme)
- 2 tsp white wine vinegar
- 4 tsp olive oil
- vegetable oil
- salt and pepper
- Generously brush the venison steaks with oil, then season and rub all over with the Cajun spices.
- In a very hot pan, ribbed griddle plate or BBQ, sear the steaks on each side to the degree you prefer.
- Once cooked, remove the steaks from the pan and allow to rest for 2 to 3 minutes. Slice the steak at an angle and place onto the plates.
- For the gherkin dressing: Skin, de-seed and finely dice the tomato. Chop the parsley and keep to one side.
- Finely dice the gherkins and shallots and mix well with the baby capers, vinegar and olive oil. Season to taste and add in the tomato and parsley.
- Spoon a generous serving of the dressing over the steaks and serve straight away.
To order a delivery of local wild venison, contact Juliette at Savernake Game.