Panned Grilled Venison Steaks

by Starbuck!!!

Makes 2 servings

4 venison back or leg steaks
2 Tbsp oil
2 tsp lemon juice
2 tsp soya or Worstestershire sauce
1 clove garlic, crushed
Ľ cup (60ml / 2 fl. oz.) port wine
Ľ cup (60ml / 2 fl. oz.) any well flavored stock
2 tsp green peppercorns
1 tps liquid from peppercorns
2 Tbsp cream

Marinade the steak for at least an hour in a marinade made by mixing together the oil, lemon juice, Soya sauce and garlic. Remove the steaks from the marinade and pan grill briefly over a high heat, taking care not to overcook, until cooked to the desired stage. Remove from the pan.

Add to the pan the remaining ingredients and boil until reduced to at least half the original volume, adjust the seasonings and pour over the steaks.

Note: If necessary butterfly small steaks. Cut double thickness steaks almost in half, leaving a 'hinge' then open them flat so that the steaks appear to be double their size.J

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