About this recipe:A marinade is made simmering together a variety of herbs and seasonings. Venison steaks are marinated, then grilled on the BBQ to perfection. It's the perfect alternative to a beef steak.
1 (900g) venison roast
250m chicken stock
125ml olive oil
3 cloves garlic, finely chopped
1 teaspoon hot pepper sauce
1 tablespoon distilled malt vinegar
4 tablespoons chopped fresh parsley
3 leaves fresh basil, chopped
2 tablespoons fresh rosemary
1 teaspoon ground cumin
1/2 teaspoon paprika
salt and pepper to taste
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In a saucepan, combine water, chicken stock, olive oil, butter, garlic and hot pepper sauce; bring to the boil. Reduce heat and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt and pepper. Simmer for 20 minutes, stirring occasionally. Allow to cool.
Pour cooled sauce over venison steaks and marinate in the refrigerator for 3 to 4 hours, turning every 30 minutes.
Preheat an outdoor barbecue for high heat and lightly oil cooking grate. Take steaks out of marinade, reserve marinade.
Grill steaks for 7 to 8 minutes per side or to desired doneness. Turn them regularly and make sure you don't over-cook them. Baste steaks with reserved marinade while cooking.