Recipes

This recipe for Barbecued Venison Steaks comes from Blackface Meat Company where they source their meat from Southern Scotland and Northern England and deliver to your door. Venison is a great meat for the barbecue, but benefits from a tenderising marinade as it's not naturally fatty.

    4 Blackface venison steaks

For the marinade

    150ml (¼ pint) red wine
    2 tbsp French wholegrain mustard
    1 tbsp soft brown sugar
    2 tbsp tomato puree
    1 tsp chilli powder (or to taste)
    1 small onion
    2 cloves garlic, sliced
    Crushed salt and freshly ground black pepper

Method

Place all the marinade ingredients in a blender and blitz until smooth. Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally. Drain the meat from the marinade, season on each side and place on the barbecue.

Cook on each side turning regularly during cooking to ensure even cooking. Baste occasionally with the remaining marinade to keep moist. Serve with barbequed peppers and a chilli and tarragon mayonnaise.