Venison Steaks with Juniper
If you visit a farmers' market, says quality-food campaigner Henrietta Green, pick up some venison and try this delicious autumnal dish
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INGREDIENTS:
4 loin of venison steaks, each weighing approx. 100g
6 tbsp olive oil
4 tbsp red wine vinegar
6 juniper berries, lightly crushed
2 bay leaves
sea salt and freshly ground black pepper
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PREPARATION:
1. Place the venison steaks in a shallow glass dish. To make a marinade, combine the oil, vinegar, juniper berries, bay leaves, sea salt and ground black pepper in a small bowl. Stir well and then pour over the steaks. Cover and leave to marinade in the refrigerator for a minimum of 1 hour, longer if possible.
2. Heat a griddle pan until very hot. Remove the steaks from the marinade, pat them dry and drop them on to the heated pan. Leave for a couple of minutes to sear, then, using a pair of tongs, turn them 45 degrees to make diamond-shaped griddle marks and grill for a further couple of minutes, brushing with the marinade. Turn over the steak and repeat the process. If you like your meat well done, add a couple of extra minutes each side to the grilling time.
To order your copy of Henrietta Green's Farmers' Market Cookbook at the special price of £10.99 each, inc. posting and packaging, please call 020 7692 7221 or send a cheque, made payable to Kyle Cathie Ltd, together with your name, address and telephone number, quoting ref FMIV, to: Kyle Cathie Ltd, 112 Arlington Road, London, NW1 7HP.
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PREP/COOK
INFORMATION:
Prep time:
1 hour
20 minutes
Serves: 4
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Source: Henrietta Green's Farmers' Market Cookbook
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
e-commerce enabled: click to buy
