Ingredients:

2 venison rump steaks

Salt and pepper, to taste

30 ml olive oil

For the sorrel pesto:

160 grams wild sorrel leaves, washed and stems removed

60 grams walnuts

2 cloves garlic, peeled

60 grams grated Parmesan cheese

120 ml extra-virgin olive oil

Salt and pepper, to taste

Instructions:

Get your barbecue hot with the coals turned nearly completely grey, push the coals over to one half of the BBQ so that you can cook the rump on both direct and indirect heats.

For the sorrel pesto, in a small food processor or blender, combine the sorrel leaves, walnuts, garlic, and grated Parmesan cheese. Pulse until roughly chopped.

With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches a smooth and creamy consistency. Season with salt and pepper to taste. Set aside.

Season the rump steaks. And place on the direct heat (the half of the BBQ with the coals under it) for 2 to 3 minutes each side.

When seared, move to the indirect heat side of the BBQ (with no coals under it), close the lid and cook and smoke the venison for another 5 minutes.

When cooked, remove the venison rump steaks from the grill and place them n a warm plate to rest for five minutes. Occasionally spooning the juices that come from the meat back over the steaks.

Once rested, slice the venison rump steaks into thin slices, season lightly with salt and serve with a generous dollop of sorrel pesto on top.

BBQ’d Venison goes great with grilled asparagus and a chive-laden potato salad.. Plus, a very ‘extra’ large spoon of that delicious wild sorrel pesto!

Just delicious!

Try our Venison Rump Steak for this Recipe.