Recipe: BBQ Venison Steaks

• 4 Venison steaks

For the marinade:

• 150ml ( 1⁄4 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

1. If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about 1⁄2” thick.
2. Place all the marinade ingredients in a blender and blitz until smooth.
3. 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.
4. 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.
5. Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.

Source: http://www.durhamvenisonandgame.co.uk/recipes/