One of the best ways to serve a venison steak (apart from simply grilled with a touch of lemon juice, salt and pepper), is to have it with a fresh green herb sauce.
Time: 35 minutes
1 clove of garlic
1 large handful basil
1 large handful flat-leaf parsley
1 lemon, juice & zest
6 tbsp extra-virgin olive oil
pinch of salt & pepper
230g Venison Steak
- Remove steak from fridge and keep at room temperature for 30 minutes before use.
- Rub steaks with olive oil and a little salt and pepper. Heat a non-stick pan on high until very hot. Sear the steaks in pan for 2 minutes on each of the six sides, then turn the heat to low and cook for 2 more minutes on the two largest sides. Remove and wrap in foil and leave to rest for 10 minutes.
- While the steak rests, place all ingredients except the steak in a small blender and process until smooth, adjust seasoning and acidity with more lemon juice to suit your taste.
- Slice steaks and serve with the green-herb sauce
Serve with roast sweet potato wedges and a leaf salad.
Our seasonal venison meat box includes lean, richly flavoured sustainable venison straight from our Oxfordshire farm. For special meals, there’s a large roasting joint and succulent venison steaks. For everyday cooking, lean mince, sausages, meatballs and easy diced venison. Great value for filling the freezer for all occasions.