Griddled Venison with Mulled Wine Sauce

Spiced, marinated venison makes a rich and tasty main course, ideal for supper on a cold, damp night
Griddled Venison with Mulled Wine Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: easy



  • 300 ml red wine
  • 1 tbsp balsamic vinegar
  • dashes of Worcestershire sauce
  • 3 cloves garlic, crushed
  • 2 tsp demerara sugar
  • 2-3 cloves
  • 1 cinnamon stick
  • pinch of ground allspice
  • black pepper
  • 6 venison steaks
  • 18 shallots, peeled
  • 2 tbsp olive oil
  • 150 ml vegetable stock
  • 1 tbsp cornflour


1. In a large bowl mix together the red wine, balsamic vinegar, Worcestershire sauce, crushed garlic, demerara sugar, cloves, cinnamon, allspice, salt and freshly ground pepper. Add the venison steaks, making sure they are well-coated with the marinade.

2. Cover and chill in the fridge overnight or for at least 6 hours.

3. Preheat the oven to 190°C/gas 5. Toss the shallots in a roasting tray with the olive oil. Roast for 30 minutes until tender and browned.

4. Strain the venison marinade into a saucepan. Add the vegetable stock, Bring to the boil and cook briskly until reduced by half. Mix the cornflour with 1 tbsp cold water. Stir into the reduced marinade and cook, stirring, until thickened.

5. Preheat a griddle pan until very hot. Cook the venison steaks on the griddle, allowing 4-5 minutes on each side.

6. Serve the steaks garnished with the roast shallots and with the marinade sauce poured over.

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