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. 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. 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. To serve, place a steak on each plate and spoon a good dollop of the smothered onions alongside as a relish. 5. NOTE: Any steaks can be used in place of venison. ---------------------------------------------------------------------------
Nutrition
Ingredients
