Venison Steaks with Moroccan Spice Rub

By Silver Fern Farms
Venison Steaks with Moroccan Spice Rub
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Steaks
  • 2 cloves of garlic, chopped
  • 1 Tbsp parsley, chopped
  • 1 tsp marjoram, chopped
  • ½ tsp lemon zest
  • 1 Tbsp Moroccan spice rub

Cauliflower Tabouleh

  • ½ head cauliflower 
  • 1 lemon
  • 4 large tomatoes (plum) peeled and deseeded. 
  • 2 Tbsp chopped parsley 
  • 1 Tbsp chopped mint
  • 1 Tbsp olive oil.
  • 1 clove crushed garlic
  • Salt & Pepper to season


To make the Tabouleh cut the tomatoes in half and scoop out the seeds, finely chop. Grate the cauliflower into a bowl and mix with zest of ½ a lemon. Squeeze in the juice and add parsley, mint and garlic. Add 1 Tbsp olive oil and season. Allow to stand for 1 hour before using.

When ready to cook the steaks, remove the venison steaks from packaging, cover, and set aside to rest at room temperature.

Make the spice rub by mixing together all ingredients. Rub the steaks with the Moroccan seasoning and grill for 3 minutes each side (medium-rare). Remove from heat, cover, and rest venison for 5 min before serving.

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