Venison haunch steaks are lean, tender and packed with flavour, making them ideal for quick grilling or barbecuing. Cooked over high heat and served medium-rare, they develop a beautifully charred exterior while remaining succulent and juicy inside. This simple recipe lets the natural quality of the venison take centre stage.
Prep Time
10 mins
Cook Time
8-10 minutes
Serves
4 people
Difficulty
Easy
Ingredients
- 4 venison haunch steaks (approximately 180-200g each)
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tbsp unsalted butter (optional)
- Lemon wedges, to serve
Instructions
- Remove the venison steaks from the refrigerator 30 minutes before cooking.
- In a small bowl, mix the olive oil, garlic and rosemary.
- Brush the steaks on both sides with the marinade.
- Season with salt and freshly ground black pepper.
- Preheat a barbecue, griddle pan or grill to a high heat.
- Cook the steaks for 3-4 minutes per side for medium-rare, depending on thickness.
- Add a small knob of butter during the final minute of cooking if desired.
- Remove from the heat and allow the steaks to rest for 5-10 minutes.
- Serve immediately with a squeeze of fresh lemon.
Chefs Tip
Venison is naturally lean, so avoid overcooking. For the best texture and flavour, aim for medium-rare and always allow the steaks to rest before serving.
Serving Suggestions
Serve with grilled asparagus, roasted new potatoes and a crisp green salad. For a barbecue feast, pair with charred corn on the cob and a homemade garlic and herb butter.