Instructions

1. Begin by marinading the venison steaks. This should be done at least a few hours ahead of time or they can be left to marinate overnight. Generously season the steaks before covering them in the chopped garlic, rosemary, parsley and finally the olive oil. Give it a good mix and cover. Place in the fridge and leave to marinate.

2. Take the venison out of the fridge around 20 minutes prior to cooking it to allow it to come up to room temperature.

3. To make the salsa, rinse the coriander gently to give it a clean. Now remove the outer husk from the tomatillos before rinsing and patting them dry. Remove the cores using a small paring knife, discard and begin to dice the remaining tomatillo into ¾ inch pieces. Now combine the tomatillo, coriander, avocado, chilli and red onion, finally adding the lime zest and squeezing the juice before seasoning to taste. The salsa is now ready.

4. Now is the perfect time to ensure your barbeque or grill is lit and ready for cooking. Remove the room temperature venison steaks from their marinade and place on the grill. Cook the steaks for around 3 minutes on each side before setting aside for 5 minutes to allow the meat to rest. This should achieve a perfect medium rare.

5. To serve, place the tacos onto the barbeque for a few seconds each side to warm through and give some colour but be careful not to toast them too much. Once the steaks are rested, complete the dish by slicing them into strips, filling the tacos and topping with the salsa. Serve alongside the lime wedges for added zest.
   

Photo by Christine Siracusa on Unsplash