Marinated Wild Beef Rump Steaks with Japanese Influence

Hello Richard & Lizzie, hope all is well in Devon.  If you are interested I have attatched a recipe for your collection.  I cooked it again for friends at a BBQ last night & they all wanted the recipe so thought some of your customers may like to try it!  I have insisted though that the only steak to use is your wild beef otherwise it will never taste the same as the one they ate here!
 
I was fortunate today to be given two haunches of venison from a cousin I havent seen for a while!
 
I am cooking a feast for fourteen guests on Sunday & the menu will be -  
 
Roast rib of wild devon beef  with all the trimmings
 
Roast haunch of Broad Town venison with a traditional port juniper & redcurrant sauce
 
Seasonal vegetable bake (damm vegetarians!)
 
(Cant wait to taste the rib of beef!!)
 
Take Care
Kind Regards
Davinia & boys

Marinated Wild Beef Rump steaks with Japanese influence

Davinia K Morrison
Swindon

Serves 2

Marinating Time 12 hrs min
Cooking Time 10min  

2 Wild beef rump steaks
5 tbsp Teriyaki marinade
5 tbsp Soy sauce
4 garlic cloves crushed
1 tbsp brown sugar
Salt
Pepper
5 tbsp rice wine vinegar
1 tsp wasabi (if you want a bigger kick adjust amount)
2 tbsp tomato puree

Slice the Wild beef rump steaks in strips keeping the delicious fat intact. Alternatively leave the steaks whole and score them lightly.   
Mix all the above marinade ingredients together and cover strips fully.  Leave overnight or for at least 12 hours  
Drain off liquid and reserve.
Place marinade ingredients in a pan & reduce until syrupy – Use this as a dip for the steaks or a sauce poured over the strips.      
Barbeque or fry the wild beef rump steaks and serve with the dipping sauce.  Enjoy!