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Venison Rump Steaks Dijonnaise


4 venison rump steaks

2 tbsp Dijon mustard

1 tbsp brown sugar


Mix the sugar into the mustard and spread half the mixture over the steaks.

Grill for about 8-10 minutes. Turn over, spread with the remaining mustard mixture and grill for a further 6-8 minutes.

Can also be used with venison cutlets.

Source: 'The Venison Cook', Diane and Nicholas Dalton

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The Well Hung Meat Company

Tordean Farm, Dean Prior
Buckfastleigh, Devon, TQ11 0LY
Tel: 01364 643 087

Registered in England No. 06882730
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