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Venison with yoghurt sauce

Name: Venison with yoghurt sauce
Yield: 2
Ingredients: ¾ cup Greek yoghurt; ¼ cup Fresh parsley, chopped; ¼ cup Fresh mint, chopped; 1 clove Garlic, crushed; 1 tsp Lemon juice; 1 tsp Honey; 1 Tbsp Extra virgin olive oil; 2 Venison steak (Main); 1 ½ Tbsp Rice bran oil; 1 pinch Freshly ground black pepper, to taste

for 2 people

Jan Bilton

Food writer and cookbook author.

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This is an unusual combo but it’s delicious.

For more of Jan's recipes using yoghurt, read her full feature here.

Ingredients

¾ cup	Greek yoghurt
¼ cup	Fresh parsley, chopped
¼ cup	Fresh mint, chopped
1 clove	Garlic, crushed
1 tsp	Lemon juice
1 tsp	Honey
1 Tbsp	Extra virgin olive oil
2	Venison steak (Main)
1 ½ Tbsp	Rice bran oil
1 pinch	Freshly ground black pepper, to taste

Directions

Combine the sauce ingredients. Refrigerate if you wish but the sauce is best served at room temperature.
Pat the steaks dry, bush with oil and sprinkle with black pepper.
Heat the remaining oil in a heavy ridged frying pan. Pan-fry the steaks on medium high for about 3-4 minutes each side, until medium rare. Rest for 3-4 minutes before serving with the sauce.