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Taste of the West Gold Award 2013
Taste of the West Silver Award 2013
Taste of the West Silver 2012
Great Taste Awards
Soil Association 2010
SA Natural and Organic Awards 2010
Taste west award 2009 bronze
Organic food awards Winner 2009
Organic food awards Commended 2009
Great taste gold 2009
Taste west award 2008 silver
Taste west award 2008 bronze
Taste west award 2007 gold
Taste west award 2007 silver
Taste west award 2007 bronze
Organic Industry Award 2006
Organic food awards Gold 2006
Organic food awards Wiiner
Organic food awards Commended 2004
Organic food awards Wiiner 2001
Soil association organic standard
We are an award winning organic butcher and Food and Drink Devon member

Venison Rump Steaks Dijonnaise

Ingredients

4 venison rump steaks

2 tbsp Dijon mustard

1 tbsp brown sugar

Method

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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