Venison rump steaks in a simple garlic and red wine marinade

by Chris Taylor


4 venison rump steaks

1 cup red wine

2-3 crushed cloves of garlic

pinch of sea salt

pinch of freshly ground black pepper

Place the steaks in a bowl with the garlic cloves. Add red wine. Cover with cling film. Refrigerate for a half-day. If you marinate this for too long, you'll kill the flavour of the venison.

Remove from refrigerator a hour or so before cooking. Take steaks from bowl. Season with a little sea salt and black pepper. Pre-heat fry pan or grill pan over a medium heat for maybe 3 minutes on each side. Alternatively, cook low and slow over a coal fire.

Taken from my cooking blog

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