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Hardly the most elaborate recipe but when you have such great ingredients why muck around too much?

Simply get a nice piece of sambar backstrap,Rest till it gets to room temp, coat with some Olive oil, braai salt & spice mix and grill!

Paired with simply some cabbage boiled until tender, drained then melt through butter, sage powder, salt and pepper until all coated. Spoon on to plate then any remains butter sauce pour over venison. Enjoy!

Very nice Jason.

Yummo!

Joe338ST wrote: ↑Thu Jun 25, 2020 5:09 amYummo!

mmmm Might cook a Sambar stag roast on sunday after looking at that

That does look delicious . Enjoy

Looks Great ! ...would be perfect if there was some mash potato on that plate ...and a bottle of Worcestershire Sauce on the table.

Cheers
Rod

and a bottle of rum.

Rod,

You are showing why banana benders should never be asked to give advice on table condiments. Regardless of whether it’s Maccas or a 12 course feast, unless there is a bottle of bundy on the table it’s never complete

However, I did actually think making a Worcestershire based sauce to go with the steak but though the two sauces may have clashed..may be I’ll try that next time???

I'd be gentle with the Worcestershire. It's pretty strong, and sambar is pretty light in taste.

Well done Oscar

Rod

As usual your culinary skills never fail to impress and half of it is the presentation!

Nice!