Ingredients:

• 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.