LOCAL VENISON SPECIALISTS
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THE CROOT'S COUNTRY KITCHEN
Cowal Deer Venison Steaks with Creamy Peppercorn Sauce
SERVES
4
PREP TIME
15 Minutes
COOK TIME
25–30 minutes
DIFFICULTY
3
Ingredients
For the venison steaks
4 Cowal Deer venison steaks (approximately 150–180g each)
1 tbsp olive oil
20g butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme
Salt and freshly ground black pepper
For the creamy peppercorn sauce
1 tbsp whole black peppercorns, lightly crushed
1 small shallot, finely chopped
15g butter
150ml beef stock
150ml double cream
1 tsp Dijon mustard
Salt to taste
To serve
600g baby potatoes
1 tbsp olive oil
300g tenderstem broccoli or seasonal green vegetables
Fresh parsley, finely chopped (optional)
Cooking Method
Prepare the potatoes. Preheat the oven to 200°C fan / 220°C conventional. Halve the baby potatoes, toss with 1 tablespoon of olive oil and a little salt, then spread over a baking tray. Roast for approximately 25–30 minutes, turning once, until golden and tender.
Prepare the venison steaks. Pat the Cowal Deer venison steaks dry with kitchen paper. Season lightly with salt and freshly ground black pepper. If they're very cold, remove them from the fridge shortly before cooking while keeping food safety in mind.
Prepare the peppercorns. Lightly crush the whole black peppercorns using a pestle and mortar or the base of a heavy saucepan. Finely chop the shallot and measure out the beef stock, double cream and Dijon mustard.
Cook the venison. Heat 1 tablespoon of olive oil in a heavy-based frying pan over a medium-high heat. Add the steaks and sear for approximately 2–3 minutes on each side for steaks around 2cm thick, adjusting for their thickness and your preferred doneness. Add 20g butter, the crushed garlic and fresh thyme during the final minute, spooning the melted butter over the steaks.
Rest the venison. Transfer the steaks to a warm plate, loosely cover with foil and allow them to rest for approximately 5 minutes. Use a food thermometer to check doneness; for a fully cooked result, aim for 63°C in the centre followed by a 3-minute rest for whole-cut steaks. Minced or mechanically tenderised meat requires different handling.
Start the peppercorn sauce. While the venison rests, lower the pan heat to medium. Add 15g butter and the finely chopped shallot. Cook for 2–3 minutes until softened. Add the crushed peppercorns and stir for approximately 30 seconds.
Finish the sauce. Pour in the beef stock, stirring to loosen any browned cooking juices. Simmer for 2–3 minutes, then add the double cream and Dijon mustard. Stir gently for another 3–5 minutes until the sauce thickens slightly. Taste and adjust the seasoning.
Cook the vegetables. Steam or boil the tenderstem broccoli for approximately 4–5 minutes, until tender but still bright green.
Serve. Place a venison steak on each plate, spoon over the warm creamy peppercorn sauce and serve with the roasted baby potatoes and tenderstem broccoli. Finish with a little chopped parsley, if desired.
Susie's Kitchen Tips
Venison is naturally lean, so take care not to overcook your steaks. Use a meat thermometer to check the centre and allow the steaks to rest before serving, helping the juices settle.
For an extra flavoursome peppercorn sauce, use the same pan you cooked the venison in. Those lovely browned cooking juices will add richness to the finished sauce.
If you prefer a milder sauce, reduce the quantity of crushed peppercorns slightly and add a little extra cream.
Tender Cowal Deer venison steaks served with a rich, creamy peppercorn sauce. A delicious and surprisingly simple dish for dinner parties, celebrations or a special meal at home. Serve with roasted potatoes and seasonal vegetables for an impressive Scottish venison dinner.