 Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.
Serves: 4
Preparation: 5 mins
Cooking: 15 mins
INGREDIENTS
4 venison steaks
For the marinade:
150ml (¼ pint) red wine
2 tbsps French wholegrain mustard
1 tbsp soft brown sugar
2 tbsps tomato purée
1 tsp chilli powder (or to taste)
1 small onion, sliced
2 cloves garlic, crushed
Salt & freshly ground black pepper
DESCRIPTION
If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½" thick.
Place all the marinade ingredients in a blender and blitz until smooth.
Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally.
Drain the meat from the marinade, season on each side and place on a hot barbecue. Cook on each side turning regularly to ensure even cooking.
Baste occasionally with the remaining marinade to keep moist.
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