Peppered Venison Steak With Spiced Smothered Onions

Ingredients

• 1-2 tablespoon olive oil
• 2 onions, finely sliced
• 2-4 garlic cloves, minced (depending on your fondness for garlic)
• 150 g tomato ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon white vinegar or wine
• 1/2 tablespoon sambal oelek (or any chilli paste)
• 1/2 tablespoon brown sugar
• 1/2 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• sea salt, to taste
• fresh ground black pepper, to taste
• 1/2 cup chicken stock
• 4 thin venison steak (180g)

Directions

1. 1

   Heat the oil in a heavy-based (preferably non-stick) pan and, stirring, gently sauté the onions and garlic until they have browned and acquired a nutty flavour.

2. 2

   Add the tomato ketchup, Worcestershire sauce, and vinegar or wine; stir well and add the sambel oelek, brown sugar, mustard, parsley and a good pinch of salt; stir again and gently cook for 5-10 minutes, adding a little stock if needed.

3. 3

   Generously season the venison steaks with sea salt and freshly ground black pepper, brush the steaks with oil and briefly cook on a very hot, preheated ridged grill (or BBQ) to medium-rare at the most.

4. 4

   To serve, place a steak on each plate and spoon a good dollop of the smothered onions alongside as a relish.

5. 5

   NOTE: Any steaks can be used in place of venison.