Peppered Venison Steak With Spiced Smothered Onions

"Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces; 180 grams = just over 6 ounces."
 
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Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

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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! <br> <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!
 
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