Delicious Tasmanian venison steaks are bathed in a simple marinade before being cooked in a very hot pan. The secret to juicy venison steaks is to not overcook them.
How long will it take?
30 minutes plus marinating time
What’s the serving size?
What do I need?
700 g venison steaks
1 tbsp olive oil
For the Marinade
¼ cup olive oil
2 tbsp red wine vinegar
Juice of ½ a lemon
3 cloves garlic, minced
1 tsp Italian herbs
¾ tsp salt
½ tsp freshly ground black pepper
How do I make it?
Add olive oil, red wine vinegar, lemon juice, minced garlic, Italian herbs, salt, and pepper to a bowl and mix well.
Pat vension steaks with paper towel, then add to a shallow dish. Pour marinade over steaks, turning to coat both sides. Marinate for at least 2 hours, or overnight for maximum flavour and tenderness.
Remove steaks from marinade and sit at room temperature for 20 minutes before cooking. Pat dry with paper towel.
Heat a grill pan over medium-high heat until it is very hot. Drizzle steaks with 1 tbsp olive oil and add to pan. Cook for 5-7 minutes per side, then remove from het and rest for 10 minutes before slicing or serving.