- 2 wild venison minute steaks
- 12 sage leaves
- Sea salt and freshly ground pepper
- 1 fat garlic clove, finely chopped
- A pinch of finely chopped red chilli (more or less to taste)*
- 1 orange
- A splash of olive oil
- 55g Parma ham
- A knob of butter
- A splash of marsala or wine (red or white)
*Or use a smidgen of chilli powder.
Prep: 15 mins | Cook: 15 mins
1. Place the venison on a sheet of parchment paper. Keep another sheet handy for the top.
2. Pierce each steak all over with a fork. Set aside.
3. Finely chop 4 of the sage leaves. Place in a pestle in mortar or a small bowl with a good pinch of salt and pepper, the garlic, chilli and a grating of orange zest. Crush all the ingredients together. Loosen the mix with a squeeze of orange juice and a drop of oil.
4. Massage the marinade into the meat. Cover with the second piece of parchment paper. Bash with a meat hammer or rolling pin to flatten to about 2cm thick.
5. Remove the top layer of parchment. Wrap each steak in the Parma ham. Trim the ham, if needed, to help it fit around the steaks – they don’t have to be fully covered.
6. Get a large frying pan hot. Add a knob of butter and/or a little oil. Cook the steaks till the Parma ham is golden and crisp on both sides. Add a splash of marsala or wine and a little more butter right at the end. Glaze the meat.
7. Set the venison steaks aide to rest for 15-30 mins before serving.