Like other meat, New Zealand Venison should not be eaten raw or undercooked during pregnancy or by people with weakened immune systems.

• 4 New Zealand Venison steaks or medallions (allow approximately 4oz (125g) per serving)
• A selection of seasonal vegetables of your choice - aubergines (small courgettes) peppers (or scallopini) cocktail tomatoes mushrooms spring onions
• 1-2 tbsp olive oil
• 1/2 tsp freshly ground black pepper
• 1 clove garlic, crushed (optional)
• 1-2 tbsp marjoram, oreganum, rosemary, basil or chives finely chopped
• juice 1-2 lemons

Brush steaks lightly with oil and dust with black pepper, leave for 30 minutes at room temperature. Prepare vegetables.

Slice aubergines, cut courgettes in half lengthways, halve peppers, remove core and seeds, halve tomatoes, trim stalks from mushrooms.

Toss vegetables in oil, garlic and black pepper.

Preheat grill or heavy based fry pan.

Grill or pan fry New Zealand Venison steaks over a high heat approximately 1 1/2 - 2 minutes each side.

Remove from heat while still rare and let rest about 4 minutes, covered with foil.

Grill vegetables, adding spring onions, tomatoes and mushrooms last.

Pour lemon juice over vegetables, sprinkle with chopped herbs and serve with New Zealand Venison steaks.

To Barbecue:

Heat grill plate thoroughly, brush with oil to prevent steaks sticking.

Cook New Zealand Venison steaks quickly, move to side of barbecue away from heat to complete cooking process. Brush vegetables with marinade while cooking.

Cocktail tomatoes can be substituted with peeled half tomatoes.