This simple but flavour-packed dish features venison backsteak coated in Rum & Que Blackout rub, seared on the BBQ, and topped with a rich lemon butter sauce. A perfect combination of smoky venison and a tangy sauce made from butter, garlic, lemon juice, and parsley. Pair with BBQ’d asparagus for a fresh and delicious meal.
Ingredients
- 1 venison backsteak
- 2 tbsp Rum & Que Blackout rub (or seasoning of your choice)
- 1 salt & pepper to taste
- 1 tbsp butter
- 2 cloves garlic, diced
- 1 lemon, juiced
- 1 handful parsley, chopped
- 200 g asparagus, for serving (or your favourite veges)
Instructions
- Season the venison: Coat the venison backsteak in the Rum & Que Blackout rub and season with salt and pepper. Let it sit out of the fridge for 1 hour to bring it to room temperature.
- Preheat the BBQ: Heat your BBQ (such as a Webber Q) to its maximum heat.
- Sear the venison: Sear the venison backsteak for 2 minutes on each side until browned and cooked to your liking.
- Rest the venison: Remove the venison from the BBQ and wrap it tightly in tin foil. Let it rest for 5 minutes.
- Make the lemon butter sauce: In a hot pan, melt the butter and sauté the diced garlic until it starts to brown. Add the lemon juice and parsley, stirring to combine.
- Serve: Slice the venison and drizzle with the lemon butter sauce. Serve with BBQ’d asparagus for a delicious meal.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
