Food type: Duck/Game


4 Venison steaks
4 tbsp olive oil
Flat leaf parsely

for the marinade:
1 clove garlic, crushed
60 ml olive oil
6 sprigs thyme
cracked pepper

for the red wine sauce:

1 small red onion, chopped
olive oil
125 ml your favourite Wakefield Shiraz
125 ml beef or veal stock


In a bowl, mix together the marinade ingredients into a bowl, add venison steaks.

While steaks are marinating, heat olive oil in saucepan, sauté onion. Add red wine, heat until evaporated, add stock, bring to boil, simmer until reduced. Then add herbs.

Remove steaks from marinade, season. When grill is hot, sear until the venison is cooked to your preference. Pour sauce over steaks. Serve immediately.

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