Venison T-Bone with Roasted Veggies and Bone Marrow

Venison T-bones


  • 1 shallot
  • 1 clove garlic
  • 1 bunch of coriander/cilantro (handful per person)
  • 1 bunch of parsley (handful per person)
  • 1 red chili
  • 2 tbsp extra virgin olive oil per person (or more if you like)
  • A generous pinch of sea salt (or two – to your taste, remember, this is both a sauce AND a marinade, so it needs to be more ‘Saucy’ than ‘Salty’ – just taste as you add the salt)
  • A good grind of Black pepper
  • 1 sprig of rosemary for the pre-marinade.


1.  Marinade your T-bone chops in olive oil with a little salt and pepper and a sprig of rosemary– set them aside for 20 mins at room temp
2. For the sauce/marinade: chop the shallot, garlic, coriander, and parsley (stalks and all)
3. Then bash them up along with the other ingredients in a pestle and mortar, adding more oil to get a mixture that will just pour
4. Pour the marinade over the T-bones and leave them for at least 30 minutes
5. Grill or fry the T-bones – get a good crust on each side and then rest them in a warm oven for 15 minutes

Roasted Veggies & Bone Marrow

Ingredients (serves 4):

1 Celeriac, peeled and diced
1 Butternut Squash, peeled and diced
1 Hispi (green) Cabbage
1 Lemon
A pinch of salt and a grind of pepper
2 tbsp olive oil
1 Beef Marrow Bone

Method (makes 6 cups):

1.  Dice and slice the celeriac, butternut squash and hispi cabbage
2. Package them in a layer of baking parchment over aluminum foil
3. Drizzle oil and lemon juice over the veggies. Season with salt and pepper and seal the bag
4. Cook the vegetables in a hot oven (350F – 400F) for 40 minutes
5. Roast bone marrow along with the vegetables for 20 minutes

To serve, make a bed with the vegetables, arrange the T-bones on top, and pour over green sauce. Scoop out the hot marrow – serve it directly on the T-bones or try Mike’s Flambadou technique and melt it over the meat!