- Serves 6
4 or 6 venison steaks
1 large garlic glove
leaves from a sprig of rosemary
4 juniper berries
1/2 tsp salt flakes
1/4 tsp peppercorns
3 tbsp olive oil
splash of gin
- 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).
- 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.
- Leave to rest for a few minutes before cutting and serving. Slice into thin slices and serve with a nice rocket or green salad.
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 firstname.lastname@example.org.
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
- Photographs David Merewether
- Recipes Lucinda Hamilton