Prep time:

Cooking time: 10 minutes

Total time:

Serves: 6

6 Venison Steaks

1 Large Garlic Clove

Leaves from a Sprig of Rosemary

4 Juniper Berries

½tsp Salt Flakes

¼tsp Peppercorns

3tbsp Olive Oil

A Splash of Gin

Lucinda Hamilton’s catering company Cocolicious creates sweet and savoury dishes for any occasion including vintage afternoon teas, dinner parties and children’s parties. To find out more, visit Cocolicious’s Facebook page or email info@cocolicious.co.uk. The venison for Lucinda’s recipes was supplied by The Gourmet Game Company in Rye, 07941 555989, and the smoked venison by The Weald Smokery in Flimwell, 01580 879601 www.wealdsmokery.co.uk.

  1. In a pestle and mortar grind the garlic, rosemary, juniper, salt and pepper. Add just enough oil to form a loose paste. Season each venison steak with a spoonful of the mixture and keep the rest aside for later. Rub it all in and let it marinate for at least 30 minutes (longer if you can).
  2. Heat a non-stick frying pan on high flame. Once hot, fry the steaks until cooked as you like them (rare, medium or well done). Before removing from the pan, add a splash of gin (a small spoonful) and the rest of the leftover marinade.
  3. Leave to rest for a few minutes before cutting and serving. Slice into thin slices and serve with a nice rocket or green salad.

  • words:
  • pictures: David Merewether

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.