Peppered Venison Steak With Spiced Smothered Onions
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 -2 tablespoon olive oil
- 2 onions, finely sliced
- 2 -4 garlic cloves, minced (depending on your fondness for garlic)
- 150 g tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar or 1 tablespoon wine
- 1⁄2 tablespoon sambal oelek (or any chilli paste)
- 1⁄2 tablespoon brown sugar
- 1⁄2 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- sea salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 cup chicken stock
- 4 thin venison steak (180g)
directions
- Heat the oil in a heavy-based (preferably non-stick) pan and, stirring, gently sauté the onions and garlic until they have browned and acquired a nutty flavour.
- Add the tomato ketchup, Worcestershire sauce, and vinegar or wine; stir well and add the sambel oelek, brown sugar, mustard, parsley and a good pinch of salt; stir again and gently cook for 5-10 minutes, adding a little stock if needed.
- Generously season the venison steaks with sea salt and freshly ground black pepper, brush the steaks with oil and briefly cook on a very hot, preheated ridged grill (or BBQ) to medium-rare at the most.
- To serve, place a steak on each plate and spoon a good dollop of the smothered onions alongside as a relish.
- NOTE: Any steaks can be used in place of venison.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!