Venison steaks on the barbecue. Photo / Chris Loufte
Venison steaks on the barbecue. Photo / Chris Loufte
New Zealand is a world leader in farmed venison production. We mostly send it off for export, but in recent times us locals have been able to take advantage of this rich, lean and tasty meat. A few export companies are seeing the benefit of highlighting their products in thiscountry. This should be the norm, not the exception. As such I am happy to name products in a recipe, in this case Silver Fern Farms Venison.
1. Venison is a very lean meat. If you are going to barbecue it you need to make sure it is "lubricated". Marinate it in an oil-based mix with whatever herbs you choose. I brushed the steaks liberally with oil and laid fresh rosemary on the grill to perfume the cooking process.
2. I seared one side, turned it and then covered and rested the meat before serving. I then sliced the venison across the grain and dressed it with a simple reduction sauce, with 2 cups of beef stock, 1 cup blueberries and 3 tbsp red wine vinegar.
3. Cook this on the stove or in a pot on the barbecue until it has reached a spoonable thickness.
4. Serve on a platter with the sauce drowning the succulent venison.
