William Powell Country

Barbecued Venison Steaks

At Home

Article written by 02 May 2013

The sun is finally shining! Time to get the BBQ out before it disappears again. Serve with barbecued peppers and a mayonnaise mixed with chilli and

Serves: 4
Preparation: 5 mins
Cooking: 15 mins


4 venison steaks
For the marinade:
150ml (¼ pint) red wine
2 tbsps French wholegrain mustard
1 tbsp soft brown sugar
2 tbsps tomato purée
1 tsp chilli powder (or to taste)
1 small onion, sliced
2 cloves garlic, crushed
Salt & freshly ground black pepper


  • If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½” thick.
  • Place all the marinade ingredients in a blender and blitz until smooth.
  • Put the steaks in a dish and pour over the marinade. Cover with cling film, put in the fridge and leave to marinate for about 2
    hours, turning occasionally.
  • Drain the meat from the marinade, season on each side and place on a hot barbecue. Cook on each side turning regularly to
    ensure even cooking.
  • Baste occasionally with the remaining marinade to keep moist.


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