Venison Denver Leg

This recipe is part of a menu created by Tina Duncan for Simply You Living, highlighting New Zealand's finest produce. For starters, delicate kai moana, followed by venison steaks with kumara fondant, pea puree and delicately herbed carrots. To finish; a sweet note of honey soufflé with walnut wafers and orange blossom labne.

Ingredients

800 g	Venison denver legs (Main)
½ cup	Olive oil
2	Garlic cloves
1	Orange, for 4 strips of orange rind
1 handful	Fresh thyme, small
2 tsp	Juniper berries
1 to taste	Salt & freshly ground pepper
½ cup	Red wine
2 Tbsp	Venison glaze, order with your venison from the butcher
1 Tbsp	Butter
4 Tbsp	Water

Directions

1. Preheat oven to 220 degC. Trim venison into six steaks.
2. Combine oil, garlic, orange rind, thyme, berries, salt and pepper, and marinate steaks in this mixture for several hours.
3. Heat an ovenproof pan until hot and sear venison on both sides. Place pan in hot oven for 5 minutes.
4. Remove steaks to a warm plate and allow to rest in a warm place for 5-10 minutes.
5. Drain off excess fat from pan and deglaze with red wine.
6. Add venison glaze and water. Strain off herbs, return to pan and whisk in one tablespoon of butter to create a silky sauce.