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  4. How to Cook Wild Venison Haunch Steak Au Poivre

How to Cook Wild Venison Haunch Steak Au Poivre

  • 20 mins
  • 15 mins
  • medium
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • STEAK
  • 2 x 160g Venison Haunch Steaks
  • 1 tsp. duck fat or rapeseed oil
  • Pinch of Sea salt flakes
  • 2 x Tsp. Cracked black pepper
  • POTATOES
  • 240g cooked new potatoes sliced
  • 1 tsp. duck fat or rapeseed oil
  • 2 x shallots, finely diced
  • 1 x clove of garlic, crushed
  • A few leaves flat leaf parsley, chopped
  • A few thyme leaves
  • A small knob of unsalted butter
  • Sea salt & cracked black pepper to taste
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Method

Venison Steaks Method

  1. Rub the cracked pepper & sea salt into each steak forming a thin crust all over.
  2. Preheat a heavy based frying pan until smoking hot then add the duck fat or oil.
  3. Add the steaks to the pan and cook over a high heat for 4 to 5 minutes, turning the steak on all sides to create a rich pepper crust, before reducing heat to medium.
  4. Finish by adding a small knob of butter & basting over the steak for a couple of minutes.
  5. Leave to rest in a warm place for 4 to 5 minutes before serving.

Sautéed Potatoes Method

  1. Preheat a non-stick frying pan.
  2. Add the duck fat or oil.
  3. Carefully add the sliced potatoes and fry on each side until golden brown.
  4. Add shallots, thyme, garlic, butter and parsley, then toss together.
  5. Season with a few sea salt flakes and cracked black pepper.

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