Difficulty level: Easy

I’m finding myself turning to venison more often when I am thinking of cooking meat and I admit that I’m pretty lucky to have a wonderful source at my farmers’ market . It can be more expensive than buying beef, but I find that it still pays to get venison. The meat I bought was lean and with no fat or gristle to cut off, and we ate every ounce I paid for. This week I spent $18.00 for two steaks, which is actually pretty comparable to a beef steak of similar quality. There was so much meat, we had enough for dinner for 3 people and enough left over to make a vension salad for lunch the next day.

If you get cheaper cuts, venison makes wonderful stews, with a huge depth of flavour. One of my favourite meals of the past year was the Venison Pub Pie I made last fall. My guests were vying for the sauce at the bottom of the serving bowl.

This recipe calls for venison chops, but I made it with boneless steak. Because there is so little fat to the meat, venison can dry out quickly so be sure not to overcook it.

This recipe is from Canadian Living: The Barbecue Collection by Andrew Chase

INGREDIENTS