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 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

  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

A taste of the Mediterranean: Sharing Platter

Enjoy putting together a delicious sharing platter for outdoor dining with friends.

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...