Grilled venison T-bone marinated in spiced barbecue sauce with vegetable pasta

Serves 2

2 venison T-bone steaks 
2 heaped T smoky barbecue sauce
2 cloves garlic, peeled and finely chopped or crushed
½ t chilli sauce (more or less to taste)
3 T extra virgin olive oil
2 zucchini, thinly sliced
2 red bell peppers, deseeded and sliced
2 C dried pasta – fusilli, orecchiette, or penne
2 scallions sliced
2 T grated hard cheese (parmesan)
a handful of parsley, chopped

Method

Mix the barbecue sauce with the garlic, chilli sauce and 1 T of the olive oil. Rub over the meat,  cover with plastic-wrap and leave to marinate for 1 hour at room temperature, or up to 6 hours in the fridge.

Bring a 4 quart (3.8 litre) pot of lightly salted water to the boil, turn your broiler onto almost full heat. Line a broiling tray with lightly oiled foil (to prevent the meat sticking and to make it easier to clean) and lay the T-bone steaks on it. Grill about 3 inches from the heat until the meat begins to colour, be careful not to burn it as the sugar content in the barbecue sauce can sometimes catch. Once the meat is cooked on one side, carefully turn it over and cook on the other side. (A medium steak needs about 3-4 minutes each side). Once the meat is cooked take it from the broiler but keep it warm and rest it.

While the T-bones are cooking heat a wide sauté pan over moderate heat, add the remaining oil, zucchini and pepper and cook until the vegetables are wilted and coloured. 

At the same time that you begin cooking the vegetables add the pasta to the boiling water and cook it until it is al dente, drain in a colander. Add to the vegetables once they’re cooked along with the scallions and cheese and mix it all together.

To serve, divide the pasta amongst 4 plates and sit the T-bone steaks on top and drizzle with any of their juices that have run out. Scatter with the chopped parsley and serve piping hot.

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