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Central Otago venison steak with a Moroccan lemon, coriander & black pepper sauce


  • Heat a thin layer of oil in a large heavy-bottomed pan and gently cook the seasoned venison steaks until just sealed. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until tender, stirring now and again and scraping the bottom of the pan as you do so.
  • Then add the paprika, cumin and cinnamon sticks. Briefly cook to toast the spices, continually stirring.
  • Pour in 3 cups stock with the lemon juice. Add a good grinding of pepper and reduce the sauce quite heavily. About half way through, turn down the heat and return the venison to finish the cooking process, turning every now and then. (Venison should be cooked no more than medium-rare.)
  • When ready, remove the steaks and set aside for a few minutes, before slicing.
  • Add the coriander to the sauce and cook until reduced quite heavily.
  • Serve the sliced venison with plenty of the sauce spooned over the top and couscous or mashed potato on the side.
  • nb.  This sauce can be used with any meat.


  • olive oil
  • 4 x 180 gm venison steaks
  • sea salt & freshly ground pepper
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tspn paprika
  • 1 tspn ground cumin
  • 2 cinnamon sticks
  • 3-4 cups chicken stock
  • juice of 2 lemons
  • 2 heaped tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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