Barbecued Venison Steaks
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.
Ingredients
Serves: 4
- 1 (900g) venison roast
- 350ml water
- 250m chicken stock
- 125ml olive oil
- 50g butter
- 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
Method
Prep:10min ›
Cook:20min ›
Extra time:3hr marinating ›
Ready in:3hr30min
- Slice venison roast into thick 2.5cm steaks.
- 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.
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Reviews & ratings
Average global rating:
(40)
Reviews in English (36)
I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx! - 18 Mar 2006 (Review from Allrecipes US | Canada)
Very good recipe- I liked it a lot. It did however erase ALL the gamey taste and that might be a problem for some. It still was delicious meat- just didn't really taste like deer anymore! - 08 Jul 2002 (Review from Allrecipes US | Canada)
Great, "new" taste for venison. I used pounded backstrap rounds so it marinated and cooked much quicker. (30 min and 2 1/2 min/side) Very tender. Don't go overboard on the rosemary or vinager....needs some, but not too much. - 03 Jun 2002 (Review from Allrecipes US | Canada)