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How To Cook Wild Venison Haunch Steak With Poached Pears in Red Wine

How To Cook Wild Venison Haunch Steak With Poached Pears in Red Wine

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


  1. Rub the venison with the fat, cracked pepper and sea salt.
  2. Preheat a heavy based frying pan until smoking hot then place the steaks into the pan and cook over a high heat for 2 minutes each side. Finish by adding a knob of butter and basting over the steaks.
  3. Leave to rest in a warm place for a few minutes before carving across the grain into thin slices.
  4. Whilst the steaks are resting tip away excess fat from the pan, add the red wine syrup and boil a little, then pass through a strainer and reserve.
  5. Slice the warm pears lengthways into segments and arrange between two plates, portion the venison between the plates and top with fresh watercress salad tossed in classic vinaigrette then drizzle with a little red wine syrup.

See our poached pears in red wine recipe here.

To serve:

Homemade game chips – find the recipe here.

  • The Ingredients
  • • 2 x Venison Haunch Steaks
  • • 1 tsp. Schmaltz or poultry fat
  • • 2 Spiced poached pears in red wine (see recipe)
  • • 100 ml red wine poaching syrup from the pears
  • • 1 shallot, finely diced
  • • A large knob of unsalted butter
  • • Sea salt & cracked black pepper to taste
  • • Mustard or Watercress to garnish
  • • A little classic vinaigrette to dress the cress

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