Barbecued Venison Steaks – With Texan Smoked Garlic
Home BlogBarbecue recipesBarbecued Venison Steaks – With Texan Smoked Garlic

Barbecued Venison Steaks - With Texan Smoked Garlic


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
4 cloves Texan Smoked 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 Texan Smoked Garlic and 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.


Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.



Based on a recipe by Game to Eat



Buy Texan Smoked Garlic 


  • Comments
  • 0