BBQ Venison Steaks


4 Persons

      • 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.