Spicy Cajun Venison Steaks

Cajun-venison-steak-recipe

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.

Ingredients

  • 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

Method

  1. Generously brush the venison steaks with oil, then season and rub all over with the Cajun spices.
  2. In a very hot pan, ribbed griddle plate or BBQ, sear the steaks on each side to the degree you prefer.
  3. 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.
  4. For the gherkin dressing: Skin, de-seed and finely dice the tomato. Chop the parsley and keep to one side.
  5. 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.
  6. 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.

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