Interiors
Barbecue Venison Steaks with Juniper Berry Sauce
INGREDIENTS
6 venison steaks
Marinade: 200 ml olive oil
2 garlic cloves, crushed
2 tsps fresh rosemary, chopped
Zest of 1 orange
Sauce:
1lb butter
2 cups water
1 (5oz) bottle of Worcestershire sauce
Juice of 6 lemons (reserve the rinds of 3)
2 onions, quartered
2 tsps salt
1/2tsp pepper
1tsp juniper berries, crushed
METHOD
Mix the marinade together in a bowl and marinade the steaks for 24 hours.
Sauce: Melt the butter in a saucepan. Add remaining sauce ingredients and bring to the boil then remove from the heat to cool.
Cook steaks over a charcoal grill regularly basting with the sauce.
Cook to suit personal taste.
Chef's tip: For juicy and tender steaks, don't over cook - try them medium rare or medium, where the meat is still pink inside.
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