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  1. Remove the venison from packaging & chiller 1 hour before cooking.
  2. Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  3. Season the venison liberally with sea salt just prior to cooking & massage with fat or oil.
  4. Sear on both sides over high heat for 1 minute each side then add butter & baste for a minute or 2 before resting.
  5. For a rare press with your thumb it should have a slight spring to touch & a core temperature of 52°C before resting.

Method for Peppercorn Sauce

  1. Crush the peppercorns evenly, either using a mortar and pestle, spice blender on pulse or a rolling pin.
  2. Melt the butter in a saucepan over low heat.
  3. Add the shallots, thyme and garlic then sauté until soft, about 3 minutes.
  4. Add the Cognac and burn away alcohol for a minute or so.
  5. Add mustard & beef stock and reduce by 70% then add the cream and reduce the heat to low, simmer for 5 minutes or until you reach a nice consistency that just coats the back of a spoon.
  6. Fold through the peppercorns, add a squeeze of lemon & check the seasoning, for a more refined sauce pass the sauce through a fine strainer before adding the peppercorns.

to serve:

Buttered new potatoes, snipped chives & a salad of bitter leaves in a classic vinaigrette.