Ingredients:

• 2 large paua
• 2 x 250g venison Denver Leg
• 100g butter
• Olive oil
• Salt

Steak Marinade:

• 2 cloves garlic, peeled and chopped
• 1 onion, diced
• 1cup tomato sauce
• 4tbsp white wine vinegar
• 2tbsp brown sugar
• 1tbsp Worcestershire Sauce
• 1tsp mild mustard
• ½ fresh chilli, chopped
• Salt and Pepper

Paua Marinade:

• 1·clove garlic, peeled and chopped
• ¼ cup soy sauce
• 2tbsp sweet chilli sauce

Roasted Plums:

• 6 plums cut in half, skin on, stone removed
• ½ cup sugar
• 2tbsp balsamic vinegar
• Water

Tenderize the paua steaks by placing into a teatowel and striking the paua.

Mix the sweet chilli marinade ingredients together.

Place the paua steaks into marinade and refridgerate for 1 hour.

Remove the topside from the leg and cut against the grain 2 x 250g steaks.

Mix the steak marinade in a bowl and leave to the side to rest.

Place in a hot pan sugar and plums to caramelise. Keep pan moving to prevent burning of sugar. Sprinkle in the balsamic vinegar and a little water.

Place the venison steaks into the marinade quickly and straight onto the grill, cook both sides till medium rare.

Remove the paua steaks from the marinade and cook on the bbq at the same time.

Place onto plate a venison steak topped with sweet chilli paua, finished with plum sauce.