Written by Kaitime
- 4 Tbsp Balsamic Vinegar
- 2 tsp Lime Juice
- 4 Cloves Garlic, crushed
- 2 Tbsp Fresh Rosemary, chopped
- 1/2 tsp Freshly Ground Black Pepper
- Pinch of Chilli powder (optional)
- 2 Tbsp Extra Virgin Olive Oil
- Venison·Steaks cut from Denver Leg
- Onions, sliced
Bone out the venison and steak the legs, backsteak, shoulder and eye fillet.
To make the infusion - mix the first six ingredients together and slowly whisk in the Olive Oil.
Place the Vension Steaks in a shallow dish. Spoon the infusion over the steaks making sure they are well coated. Cover and refrigerate for 30 minutes.
Cook the Steaks on a barbecue or in a hot pan for 3-4 minutes each side, basting frequently.
Slice onions and fry till golden in colour.
Add all ingredients together in a large baking dish cover with tinfoil and place in the oven to stay warm.
Serve with barbecued or grilled Polenta and a Rocket salad lightly seasoned with Lemon juice and Olive Oil.