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Game/Venison steak – any specie

Normally portioned cuts from leg muscles or loin – Best cooked  between rare and medium 

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METHOD

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  1. Remove cuts of meat from sealed bag and                               leave to rest for few minutes.

  2. Baste each cut with olive oil.

  3. Place meat in either a very hot pan or if on open fire on a grid over very hot coals.

  4. Seal both sides to retain juices.

  5. Preferably don’t pierce meat with fork when turning.

  6. Lightly season.

  7. Remove from pan.

  8. Rest for 5 minutes before serving.

  9. Cooking Time: Depends on thickness of cut.

  10. Add a sauce of your choice if required 

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