Venison Steaks with Fruity Barbecue Sauce

Millbank Venison Recipes

venison steaks

How the recipe was developed:

Venison steaks with fruity barbecue sauce was written by Maxin Clark and reproduced along with other recipes by Scotlands Natural Larder to ensure people enjoy Scottish Venison.

Difficulty Level:

one-star

Type of dish:

Main

Ingredients:

4 venison haunch steaks (about 150g (5oz) and 2cm (¾ inch) thick)
olive oil
Fruity Barbeque Sauce:
2 tbsps olive oil
400g (14oz) can chopped tomatoes
25g (1oz) chopped dried mango
2 garlic cloves, crushed
3 tbsps soft brown sugar
2 tbsps sweet chilli sauce
5 tbsps Bourbon (or Scotch whisky)
2 tbsps cider vinegar
2 tbsps English mustard
salt & freshly ground black pepper

Preparation Method:

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.

Hints and Tips:

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.