BBQ Venison
Geoff visited Victoria’s Open Range Zoo at Werribee, where guests can now experience Slumber Safaris and sleep under the stars surrounded by animals of the African Savannah. While there, Geoff prepared a wonderful weekend meal of marinated venison with a rich sauce.
Ingredients
- venison (1.5-2kg), cut into thick steaks
Marinade
- 2 strips orange peel
- black pepper
- juniper berries, crushed
- 1 bay leaf
- fresh thyme
- 750mL red wine (eg pinot)
Sauce
- splash of olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 100mL red wine vinegar
- 1 heaped tablespoon redcurrant jelly
- 250mL beef stock
- fresh thyme
Method
- To make the marinade, put the orange peel, black pepper, juniper berries, bay leaf, thyme and 500mL of the red wine into a frying pan.
- Cook until reduced by half. Put the mixture into a freezer bag or container, add the venison and refrigerate for 1-5 days.
- Next prepare the sauce. Pour some olive oil into a clean pan and add the onion, carrot and celery. Cook until golden brown (about 20 minutes).
- Add the red wine vinegar, redcurrant jelly, fresh thyme and the remaining wine. Add the beef stock and simmer until you have a rich, thick sauce.
- Sear the venison in a hot pan. Seal the juices and cook until medium-rare.
- When the meat feels springy, remove it from the heat and allow it to rest in a warm spot for 5-10 mins. (Note: it is very important to rest meat, particularly game, to allow the juices to reabsorb.) Carve the venison and serve with vegetables and strained sauce.
Further information
Our segment was filmed at Victoria’s Open Range Zoo, K Road, Werribee, 3030. The zoo is open every day of the year from 9am – 5pm. Camp rates for Slumber Safaris are $170 for adults and $160 for children 8-17 years. For bookings and more information, telephone the Werribee Zoo on (03) 9731 9600. Web address: http://www.zoo.org.au/visiting.cfm?zoo id=3