• venison loin steaks or venison haunch steaks
  • 150ml red wine
  • 2tbsp French wholegrain mustard
  • 1tbsp soft brown sugar
  • 2tbsp tomato purée
  • 1tsp chilli powder (or to taste)
  • 1 small onion, sliced
  • 2 cloves garlic, crushed
  • Salt & freshly ground black pepper


  1. If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½” thick.
  2. Place all the marinade ingredients in a blender and blitz until smooth.
  3. Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally.
  4. Drain the meat from the marinade, season on each side and place on a hot barbecue. Cook on each side turning regularly to ensure even cooking.
  5. Baste occasionally with the remaining marinade to keep moist.


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