Barbecued venison steaks with blueberry sauce
Photo by Chris Loufte
New Zealand is a world leader in farmed venison production. We mostly send it off for export, but in recent times us locals have been able to take advantage of this rich, lean and tasty meat. A few export companies are seeing the benefit of highlighting their products in this country. This should be the norm, not the exception. As such I am happy to name products in a recipe, in this case Silver Fern Farms Venison.
- Venison is a very lean meat. If you are going to barbecue it you need to make sure it is "lubricated".
- Marinate it in an oil-based mix with whatever herbs you choose.
- Brush the steaks liberally with oil and lay fresh rosemary on the grill to perfume the cooking process
- Sear one side, turn it and cover and rest the meat before serving.
- Slice the venison across the grain and dress with a simple reduction sauce, with the beef stock, blueberries and red wine vinegar.
- Cook this on the stove or in a pot on the barbecue until it has reached a spoonable thickness.
- Serve on a platter with the sauce drowning the succulent venison.