Venison Steak Strips with Ginger, Chilli & Sage.


Serves 6 as light meal

For the marinade:

  • 600 g venison steak

  • 80 ml (1/3 cup) red wine

  • 30 ml (2 tablespoons) olive oil

  • 5 ml (1 teaspoon) Worcester sauce

  • 5 ml (1 teaspoon) sesame oil

  • 2,5 ml (1/2 teaspoon) ground all spice

  • 1 sprig rosemary

  • 1 clove garlic, sliced


Place the steak with all the ingredients for the marinade into a sealable plastic bag, then marinate overnight. Remove from bag when ready to cook, and pat dry with kitchen paper. Braai/grill over hot coals to sear the outside (only 2 minutes a side), then transfer to a cutting board. Cut into thin strips.

For pan frying:

  • 45 ml olive oil

  • 1 small red chilli, finely chopped - 2 tablespoons fresh ginger, finely grated

  • 10 sage leaves, finely chopped - juice of 1-2 limes

  • salt & pepper

In a large pan, heat the olive oil, then gently fry the chilli, ginger and sage for 30 seconds. Add the steak strip and toss to coat. Fry for only 1 minute, then season with salt pepper and drizzle with a squirt of lime juice. Serve at once, straightfrom the pan or from a wooden board.