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Venison recipes

First Light venison leg steaks

First Light venison leg steaks are naturally tender and perfect for quick, fast, high-heat cooking. Because First Light deer are young and have led a low stress life all four leg muscles (Rump, Topside, Silverside and Knuckle) are great for leg steaks. Remember to rest these steaks for a few minutes before serving to help retain their natural juices and tenderness.

Cooking method

  1. Season steaks with salt on both sides.  Brush lightly with oil.
  2. Heat a large fry pan or bbq hot plate until very hot. Cook steaks a few at a time, browning until caramelised on one side only. 
  3. Turn over and cook other side until browned.
  4. Remove steaks, place onto a tray with paper towels. Lightly cover with a piece of tin foil to keep warm and rest for 2–3 minutes.
  5. Heat a large fry pan with olive oil and butter. Add cavalo nero and cook until lightly wilted. Season with salt and pepper to taste.
Venison leg steaks