venison steak with green peppercorn sauce

Wild & Game


1 pack of two venison steaks
2 shallots, finely chopped
2tbs brandy
250ml beef stock
4tbs green peppercorns in brine (it’s fine if you scoop up a bit of brine at the same time)
4tbsp crème fraîche

Serves 2

A quick, easy, but impressive way to serve venison steak; this recipe teams juicy, tender, lean meat with a piquant green peppercorn sauce. A refreshing spin on standard steak and chips, and one of our favourite ways to serve venison.

Remove the steaks from the fridge 30 minutes before cooking to run up to room temperature.

Heat a glug of olive oil and a knob of butter in a sauté pan and cook the steaks on high for 2 minutes each side, then turn the heat down and cook for a further 8 minutes, turning once.
Remove and set aside.

With the heat down low, add the shallot to the pan and cook gently for about 30 seconds, then add the brandy and bubble for a minute.
Add the stock and peppercorns and bubble for about 8 minutes until the liquid barely covers the peppercorns.
Turn the heat down low and stir in the crème fraiche. 

Serve the sauce with the steaks and vegetables of your choice.