Venison steak with Jack Daniels whiskey sauce


Sauté the shallots and garlic in the oil until soft, add the meat stock and the whiskey and bring to the boil. Add the tinned tomatoes and sugar and simmer for 15-20 minutes.
Meanwhile, mix the chilli rub and coat each steak with it.
When the sauce has your chosen consistency, season it with salt and pepper, cumin and coriander – and add the worcester sauce and tabasco sauce to taste. Shortly before serving, add the tomato puree.

Fry the venison steaks in hot oil, about 2 minutes either side.  When the venison is medium rare, being soft and pink on the inside, let it rest for a few minutes and then serve with grilled summer vegetables and fried yams, or sweet potatoes.

Serves 4

Preparation: 30 mins

Time to cook: 30 mins

Venison steak with Jack Daniels whiskey sauce



4 x 100 g venison steaks

Chilli rub
2 tbsp smoked paprika
½ tsp cumin powder
½ tsp coriander powder
½ tsp black pepper
¼ tsp chilli powder
¼ tsp dried oregano
2 tbsp vegetable oil
1 peeled garlic clove
sea salt flakes


To serve

Grilled summer vegetables and fried yams or sweet potatoes

Jack Daniels sauce
1 tbsp vegetable oil
6 shallots (diced fine)
4 garlic cloves (crushed)
1 ½ cup venison glace (meat stock)
120ml Jack Daniels whiskey
1 can (420g) whole peeled tomatoes
1 tsp brown sugar
salt & pepper
coriander powder
cumin power
25 ml of worcestershire sauce
tabasco sauce to taste
2 tbsp tomato puree

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