Ingredients

Method

• 115 g salted butter, softened
• 1 red onion, finely grated
• 1 T garlic, finely grated
• 1 T Dijon mustard
• 1 t mustard powder
• 1 t paprika
• ½ t Woolworths Lazy Kettle Hickory Liquid Smoke
• 1 T fresh parsley, chopped
• juice and zest of 1 lemon
• Tabasco® sauce, to taste
• sea salt, to taste
• black pepper, freshly ground, to taste
• olive oil, for frying
• 500 g Woolworths free-range venison steaks
• Woolworths frozen French fries, air fried, for serving

Method

Ingredients

1. In a small bowl, mix the butter with the onion, garlic, mustard, mustard powder, paprika, smoke extract, parsley, lemon juice and zest, Tabasco® sauce, salt, and black pepper until well combined.

2. Heat the olive oil in a pan over a medium-high heat and sear the venison steaks for 2–3 minutes per side, depending on their thickness and your preference. Remove from the pan and allow to rest.

3. Reduce the heat to low and add the prepared butter mixture to the same pan. Stir until melted and just warmed through without browning.

4. Pour the cowboy butter over the steaks and serve immediately with chips.

Photography: Jan Ras
Videographer: Kaylene Sauls
Recipes and production: Abigail Donnelly
Food assistant: Bianca Jones

Woolworths’ free-range venison is naturally low in fat and sourced from animals that roam freely in natural pastures. These venison cuts, including eland, kudu and impala, are carefully selected for quality and sustainability. Woolworths ensures that its free-range venison is raised without routine antibiotics or growth stimulants, giving you a product that’s both ethical and full of rich, authentic flavour.

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