Cajun spiced venison steaks

Cajun spiced venison steaks

A punchy, fresh dressing goes really well with a Cajun rubbed venison steak- steaks cut from the haunch are easy to cook and enjoy exactly the way you would do beef steaks.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Venison
Servings 4


  • 4 venison haunch steaks
  • 50 grams baby gherkins
  • 1 shallot peeled
  • 50 grams baby capers
  • 1 tomato
  • 1 tbsp flat leaf parsley
  • 2 tbsp cajun spices
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • vegetable oil
  • salt and pepper


  • Generously brush the venison steaks with oil, then season and rub all over with the Cajun spices.
  • In a very hot pan, ribbed griddle plate or BBQ, sear the steaks on each side to the degree you prefer.
  • Once cooked, remove the steaks from the pan and allow to rest for 2 to 3 minutes. Slice the steak at an angle and place onto the plates.
  • For the gherkin dressing:
    Skin, de-seed and finely dice the tomato. Chop the parsley and keep to one side.
  • Finely dice the gherkins and shallots and mix well with the baby capers, vinegar and olive oil. Season to taste and add in the tomato and parsley.
  • Spoon a generous serving of the dressing over the steaks and serve straight away.
Keyword Venison