Venison Back Steak in Mustard Recipe

SpotX Wild Foods Recipe from Steve Smith
Prep:20 minutes Cook:25 minutes Difficulty:1
  • 1 whole backstrap.
  • Wholegrain mustard.
  • Ground black pepper.
  • Sea salt.
  • Dry backstrap and roll in wholegrain mustard.
  • Season with salt and pepper, brown on hotplate or barbeque on all sides.
  • Bake in moderate oven, 25-30 minutes per 500 grams for medium-rare.
  • Stand at room temperature for 5 minutes.
  • Slice into medallions and serve immediately.

Deer Like most of our game, deer were introduced to New Zealand as both a source of food and sport.
Fortunes have been made and lost in the venison trade, with both live and dead animals, as prices fluctuated wildly over the years. Deer have conversely been described as a pest and a godsend, depending whether you are a greenie or a hunter.

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