Barbecued Venison Steaks


For the marinade:

  • 150ml (¼ pint) red wine.
  • 2tbs French wholegrain mustard.
  • 1tbs soft brown sugar.
  • 2tbs tomato puree.
  • 1tsp chilli powder (or to taste).
  • 1 small onion, sliced.
  • 2 cloves garlic, crushed.
  • Salt and 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 ½inch 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.
  4. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally.
  5. Drain the meat from the marinade, season on each side and place on the barbecue.
  6. Cook on each side turning regularly during cooking to ensure even cooking.
  7. Baste occasionally with the remaining marinade to keep moist.
  8. Serve with barbequed peppers and a chilli and tarragon mayonnaise.

Courtesy of “Game to Eat”.