4 Tbsp Balsamic Vinegar
2 tsp Lime Juice
4 Cloves Garlic, crushed
2 Tbsp Fresh Rosemary, chopped
1/2 tsp Freshly Ground Black Pepper
Pinch of Chilli powder (optional)
2 Tbsp Extra Virgin Olive Oil
Venison Steaks cut from Denver Leg

Method:
To make the infusion – mix the first six ingredients together and slowly whisk in the Olive Oil. Place the Vension Steaks in a shallow dish. Spoon the infusion over the steaks making sure they are well coated. Cover and refrigerate for 30 minutes.

Cook the Steaks on a barbecue or in a hot pan for 3-4 minutes each side, basting frequently. Serve with barbecued or grilled Polenta and a Rocket salad lightly seasoned with Lemon juice and Olive Oil.