marinated venison

Whats your guys best marinated venison steak recipes, or another venison recipes just wanting to a some new idears thanks guys

I like it with sesame seeds.

2x200 g loin of venison steaks, trimmed
1-2 tbsp Dijon mustard
1 tbsp pink peppercorns (or black, whatever you can get your hands on)
2 tbsp mustard seeds
2 tbsp sesame seeds
Olive oil

Method
smear the venison loins with the Dijon mustard and a good grinding of salt and pepper.

Mix together the peppercorns, mustard seeds and sesame seeds and roll each venison fillet in the mixture, pressing the seeds against the venison so they stick. You'll want to crush up the peppercorns so everything is of uniform size.

Heat the olive oil in a frying pan, (not too hot) and quickly fry the venison fillets on all sides, turning as the seeds are toasted. Remove from the pan and leave to cool, then wrap in food wrap and chill until ready to serve. If you don't like your venison rare you can finish it in the oven at 220 for 20 minutes or so.

For a sauce i reduce a quarter cup of balsamic vinegar, 2 tbsp of honey and some salt and pepper in a pan until it gets thick and sticky then i chuck in some chopped mint. :)

1/4 cup Soya sauce
1/8 cup Port
1/8 cup Worchester Sauce
1-2 tsp crushed garlic
Splash of Olive oil
Ground Seasoned Pepper to taste

Combine all ingredient in a shaker. Immerse room temperature steaks in mixture for 30 minutes before barbequeing steak to medium rare. Enjoy.

will give that one a try rushy.

I have only ever slapped it straight on the hot plate to be honest, bit of salt and pepper if im feeling generous

We do one quite similar to Rushy's except no port and a couple of other ingredients Brown sugar, olive oil, sweet chilli sauce, a bit of worchester, soy sauce and BBQ as a main base.
Want to get a dehydrator sometime and try some jerky with it on

http://i175.photobucket.com/albums/w...602640x480.jpg

http://i175.photobucket.com/albums/w...604640x480.jpg

I don't have a recipe as such but a bit of worchester sauce, some olive oil, salt and pepper and mix it up and bobs your uncle

Quote:

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Originally Posted by PerazziSC3

will give that one a try rushy.

I have only ever slapped it straight on the hot plate to be honest, bit of salt and pepper if im feeling generous

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Be prepared to have your socks knocked off. It is very nice but make sure you only marinade for 30 minutes.

Quote:

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Originally Posted by sako75

We do one quite similar to Rushy's except no port and a couple of other ingredients Brown sugar, olive oil, sweet chilli sauce, a bit of worchester, soy sauce and BBQ as a main base.
Want to get a dehydrator sometime and try some jerky with it on

http://i175.photobucket.com/albums/w...602640x480.jpg

http://i175.photobucket.com/albums/w...604640x480.jpg

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Mate that looks bloody lovely.

Quote:

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Originally Posted by Rushy

1/4 cup Soya sauce
1/8 cup Port
1/8 cup Worchester Sauce
1-2 tsp crushed garlic
Splash of Olive oil
Ground Seasoned Pepper to taste

Combine all ingredient in a shaker. Immerse room temperature steaks in mixture for 30 minutes before barbequeing steak to medium rare. Enjoy.

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As above but minus the port and plus some manuka honey or brown sugar and a squeeze of lemon or lime.

A good quick can't be Arsed one is dilute some glass eye creek sauce and use that.

Quote:

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Originally Posted by veitnamcam

A good quick can't be Arsed one is dilute some glass eye creek sauce and use that.

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Yep that is a bloody nice way to do it.

Quote:

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Originally Posted by Angus_A

I like it with sesame seeds.

2x200 g loin of venison steaks, trimmed
1-2 tbsp Dijon mustard
1 tbsp pink peppercorns (or black, whatever you can get your hands on)
2 tbsp mustard seeds
2 tbsp sesame seeds
Olive oil

Method
smear the venison loins with the Dijon mustard and a good grinding of salt and pepper.

Mix together the peppercorns, mustard seeds and sesame seeds and roll each venison fillet in the mixture, pressing the seeds against the venison so they stick. You'll want to crush up the peppercorns so everything is of uniform size.

Heat the olive oil in a frying pan, (not too hot) and quickly fry the venison fillets on all sides, turning as the seeds are toasted. Remove from the pan and leave to cool, then wrap in food wrap and chill until ready to serve. If you don't like your venison rare you can finish it in the oven at 220 for 20 minutes or so.

For a sauce i reduce a quarter cup of balsamic vinegar, 2 tbsp of honey and some salt and pepper in a pan until it gets thick and sticky then i chuck in some chopped mint. :)

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Angus I tried a bit of a variant to this recipe of yours tonight and it was fantastic.

Oh good! Glad to hear it!

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