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    Marinated Venison Steaks

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    Marinated Venison Steaks

    The pineapple juice may seem odd here, but I like to marinate my game in this as it contains the enzyme bromelain, which helps to tenderise the meat, and gives it a little sweetness. Most game benefits from a touch of sweetness, which is why the classic addition, redcurrant jelly, works so well.

    • Preparation time: 5 minutes, plus 3 hours marinating
    • Cooking time: 6-10 minutes, plus resting
    • Total time: 11-15 minutes, plus 3 hours marinating and resting 15 minutes

    Serves: 4


    • 4 tbsp olive oil
    • 2 tbsp pineapple juice
    • 4 juniper berries, crushed
    • 2 strips orange zest
    • 2 garlic cloves, peeled and crushed
    • 1 rosemary sprig
    • 4 venison steaks, about 150g each
    • 25g butter


    1. For the marinade, mix together the olive oil, pineapple juice, juniper berries, orange zest, garlic and rosemary in a bowl. Add the venison steaks and turn to coat well. Cover and chill for 3 hours.
    2. Bring the venison back up to room temperature. Heat a large, heavy-based frying pan over a medium heat. Lift the steaks from the marinade, season and add to the hot pan.
    3. Depending on their thickness, cook for 3-5 minutes each side, until well browned and medium-rare. Add the butter to the pan and use to baste the meat. Set aside for a few minutes to rest, on a warm plate covered loosely with foil.
    4. To serve, thickly slice each steak on the diagonal and spoon over the resting juices.

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