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By Mike Robinson for The Field
Tuesday, 15 November 2011
Warming venison recipes are perfect for dark nights. These spicy steaks take no cooking, it's all in the marinade.
Serves 4
■ 1 tbsp worcester sauce
■ 1 tbsp ketchup
■ 1 tsp tabasco
■ 1 tsp cumin powder
■ 1 tsp black pepper, crushed
■ 1 tbsp dark soy sauce
■ 1 tbsp honey or maple syrup
■ 4 juniper berries, crushed
■ Pinch of cinnamon
■ 1 tsp sea salt
■ 4 sirloin steaks from a red or fallow
deer, 200g (7oz) each
■ 1 tbsp vegetable oil
Mix the marinade well (worcester sauce, ketchup, tabasco, cumin powder, black pepper, dark soy sauce, honey or maple syrup, juniper berries, cinnamon and sea salt). Put it into a freezer bag with a ziplock closure. Then place the steaks in the bag and leave for four hours at least.
Put a heavy pan on the stove and brush with oil. Cook the steaks for two minutes on each side on a very high heat, then remove and allow the steaks to finish cooking on the residual heat of the pan, turning regularly for another five minutes. Rest, then serve with fried garlic potatoes and salad.
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