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Venison Steaks With Rosemary Scented Infusion Recipe

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Ingredients:

4 Tbsp Balsamic Vinegar

2 tsp Lime Juice

4 Cloves Garlic, crushed

2 Tbsp Fresh Rosemary, chopped

1/2 tsp Freshly Ground Black Pepper

Pinch of Chilli powder (optional)

2 Tbsp Extra Virgin Olive Oil

Venison Steaks cut from Denver Leg

Method:

To make the infusion - mix the first six ingredients together and slowly whisk in the Olive Oil. Place the Vension Steaks in a shallow dish. Spoon the infusion over the steaks making sure they are well coated. Cover and refrigerate for 30 minutes.

Cook the Steaks on a barbecue or in a hot pan for 3-4 minutes each side, basting frequently. Serve with barbecued or grilled Polenta and a Rocket salad lightly seasoned with Lemon juice and Olive Oil.

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Beef: Whole Beef Rib-Eye (Scotch Fillet); Beef Eye Fillet (Tenderloin) 1.5 - 2.0Kg; Beef Tenderloin (Eye Fillet) 2.5 kg; Half Beef Porterhouse (Sirloin); Half Beef Rib Eye (Scotch Fillet)

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