- 2 venison steaks
- 2 juniper berries
- A handful of rosemary, leaves only
- 2 tbsp red wine vinegar
- 1 tbsp Worcester sauce
- 75g pearl barley
- 200g carrots
- 1 red onion
- 2 pears
- 1 lemon
- 1-2 tbsp horseradish mustard
- 1 tbsp honey
- Sea salt
- ½ tbsp olive oil
- Freshly ground pepper
- 1.
Unwrap the venison steaks and pat them dry with kitchen paper. Pop them in a dish and pierce all over with a fork to help tenderise them.
- 2.
Pop 2 juniper berries on a chopping board and use the back of a spoon to crush them open. Pick the leaves off the rosemary springs and add most of them to the juniper berries on the board (keep a pinch back for garnishing). Roughly chop the rosemary leaves and juniper berries together. Scrape the rosemary and juniper into a bowl and add 2 tbsp red wine vinegar, 1 tbsp of the Worcester sauce and a pinch of salt and pepper. Whisk together to combine.
- 3.
Pour the rosemary and juniper mix all over the venison steaks and turn to coat them in the marinade. Set aside for 10 mins to marinate.
- 4.
While the venison marinates, tip the pearl barley into a small pan. Pour in enough boiling water to cover the barley by a few cms, then add a pinch of salt and pop on a lid. Bring to the boil, then turn the heat down and simmer for 15–20 mins. The barley will be tender when it's cooked.
- 5.
While the barley simmers, peel and coarsely grate the carrots. Pop them in a mixing bowl. Peel and finely slice the red onion and add it to the carrots. Quarter the pears, slice out the cores and seeds and coarsely grate them, discarding the skin. Add to the bowl.
- 6.
Finely grate the lemon zest into a small bowl, then halve and squeeze in the juice from one half. Add 1 tbsp horseradish mustard and 1 tbsp honey, along with ½ tbsp oil and some salt and pepper. Whisk to make a dressing, then pour over the veg. Toss to coat the veg in the dressing. Taste, and stir in a little more of the mustard if needed. Set aside.
- 7.
Heat your grill to high. Line the grill pan, or a baking tray, with foil and set a heatproof wire rack in the grill pan or on the baking tray.
- 8.
Lift the venison steaks out of the marinade and place them on the wire rack (or directly onto the foil if necessary). Slide under the grill and cook for 5 mins till browned, then flip the steaks and grill for another 5 mins. If you prefer a more well-done steak, cook for an extra 1–2 mins on each side.
- 9.
Take the steaks out from under the grill and set aside on a plate or board and loosely cover with foil. Rest for 2–3 mins. Drain the barley and divide between two plates. Slice the steaks and serve with the barley and slaw, garnished with any remaining chopped rosemary leaves.