Venison is marinated in a yummy mix of extra-virgin olive oil, red wine vinegar and fresh herbs in this simple recipe. Serve it scattered over your favourite green salad or stuffed into a warm pitta bread.
- 1 1/4 kg venison, sliced into strips
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. ground cumin
- 2 garlic cloves, minced
- 1 tsp. each freshly chopped marjoram, rosemary and oregano
- 1/2 tsp. each salt and pepper
Whisk together the oil, vinegar, cumin, garlic, marjoram, rosemary, oregano, salt and pepper. Add the venison, toss to coat and cover with cling. Put into the fridge and leave to sit for 2 hours.
Heat a frying pan over a medium heat. Fry the venison for 4-5 minutes on either side or until cooked to your liking and no longer pink in the middle.