Heat the oil in a saucepan and add the garlic then all the remaining
ingredients. Whisk together, then bring to the boil and simmer for 15
minutes until reduced. Keep warm while you cook the steaks. Heat the oil in a saucepan and add the garlic then all the remaining
ingredients. Whisk together, then bring to the boil and simmer for 15
minutes until reduced. Keep warm while you cook the steaks.
• Heat a heavy frying pan (that can be placed in the oven) until smoking
hot, and the oven to 200C / Fan 180C / Gas Mark 6.
Rub the steaks with a little olive oil and season with salt and pepper. Put the steaks
into the pan, turn the heat down to medium and sear for 2-3 minutes
(do not be tempted to move it).
• Turn over and sear on the other side for 2-3 minutes. Place the pan
in the oven and cook for 6 minutes (rare) or 8 minutes (medium rare).
Remove from the oven and transfer the steaks to a warm plate, cover
loosely with foil and leave to rest in a warm place for 10 minutes.
Serve with the sauce.
Overcooking venison steaks until grey will make it tough, but when cooked RARE or MEDIUM, venison remains tender and juicy. Steaks benefit from being rested for 10 minutes once cooked as the juices redistribute throughout the meat. Cooking times will vary with the thickness of the meat.
