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Keevil & Keevil venison steaks taste superb marinated in a soy sauce and chilli mixture, then served with a lively Asian-style salad.
Serves 4
4 Keevil & Keevil venison steaks (each weighing about 150g)
2 tbsp sweet chilli sauce
2 tbsp light soy sauce
1 bunch spring onions, thinly sliced
Salt and freshly ground black pepper
Salad:
200g medium egg noodles
2 Little Gem lettuce, shredded
Handful of watercress
½ cucumber, thinly sliced
1 red chilli, deseeded and thinly sliced
Handful fresh coriander
Dressing:
1 tbsp toasted sesame oil
Finely grated rind and juice of 1 lime
2 tbsp light soy sauce
Put the venison steaks into a shallow glass or plastic dish (not a metal one). Add the chilli sauce, soy sauce and about one-quarter of the spring onions. Season, then toss to coat. Cover and leave to marinate for at least 30 minutes.
To make the salad, put the egg noodles into a heat-proof bowl and cover with boiling water. Leave to soak for 6-8 minutes then rinse with cold water and drain thoroughly. Add them to a salad bowl along with the lettuce, watercress, cucumber, chilli, coriander and remaining spring onions.
Heat a char-grill pan or non-stick frying pan. Add the venison steaks and cook over a medium-high heat for 2-3 minutes per side, until cooked to your liking. Allow the meat to rest for 3-4 minutes before serving, so that the fibres relax, making the meat more succulent.
Meanwhile, make the dressing by mixing together the sesame oil, lime rind, lime juice and soy sauce. Add to the salad and toss to mix. Serve with the venison steaks.
Cook’s tip: If you like, marinate the venison steaks overnight for a slightly more intense flavour. Another time, use Keevil & Keevil ostrich steaks instead of venison.
Shopping List
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Wild Red Deer Venison 'Larder trim' steaks. Two succulent and moist cuts from...
Price: £9.20
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