Venison Steaks with Fruity Barbecue Sauce.

Serves 4.


  • 4 venison haunch steaks(about 150g-5oz-and 2cm thick)

  • Olive oil

Fruity Barbecue Sauce:

  • 2 tbsps olive oil.

  • 400g can chopped tomatoes.

  • 25g(10 oz) chopped dried mango.

  • 2 garlic cloves, crushed.

  • 3 tbsps soft brown sugar.

  • 2 tbsps sweet chilli sauce.

  • 5 tbsps Bourbon(or Scotch whisky).

  • 2 tbsp cider vinegar.

  • 2 tbsp made English mustard.

  • Salt & freshly ground black pepper.


  1. Heat the oil in a saucepan and add the garlic then all the remaining ingredients.

  2. Whisk together, then bring to boil and simmer for 15 minutes until reduced.

  3. Keep warm while you cook the steaks.

  4. Heat a heavy frying pan (that can be placed in the oven) until smoking hot, and heat the oven to 200C/fan 180C/gas mark 6.

  5. Rub the steaks with a little olive oil and season with salt and pepper.

  6. Put the steaks into the pan, turn the heat down to medium and sear for 2-3 minutes (do not be tempted to move it).

  7. Turn over and sear on the other side for 2-3 minutes.

  8. Place the pan in the oven and cook for 6 minutes (rare) or 8 minutes (medium rare).

  9. Remove from the oven and transfer the steaks to a warm plate, cover loosely with foil and leave to rest in a warm place for 10 minutes.

  10. Serve with sauce.