Peppered Venison Steaks
Lean venison steaks with a peppery coating are served with a rich and sumptuous ﬂambéed sauce of brandy, red wine, and heavy cream, spiked with aromatic juniper berries for extra ﬂavor.
Number of servings : 4
Prep time: 10 minutes
Cooking time: 10 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 tablespoon black peppercorns
11⁄2 tablespoons (25g) plain ﬂour
2 tablespoons olive oil
4 venison steaks,
about 51⁄2 oz (155g) each
6 juniper berries
3 tablespoons brandy
⅔ cup red wine, or port
⅔ cup (150ml) heavy cream
- Preheat the oven to a low setting. Crush the peppercorns coarsely with a pestle and mortar, or put them into a plastic bag and crush them with a rolling pin. Tip them onto a plate, add the ﬂour and a little salt, and mix.
- Heat the olive oil in a frying pan. Lightly coat the venison steaks with the seasoned ﬂour, pressing the peppercorns ﬁrmly into the ﬂesh. As soon as the oil is hot, fry the steaks briskly over a high heat for 21⁄2 to 4 minutes on each side, depending on whether you like them rare or well-done.
- Meanwhile, crush the juniper berries using the same method that you used for the peppercorns, and measure out the brandy.
- When the steaks are done, reduce the heat, pour in the brandy, and set it alight carefully, standing well back. When the ﬂames die down, remove the steaks from the pan, put them onto a plate, cover and keep warm in the oven.
- Pour the red wine or port into the pan, add the juniper berries, and bring to the boil, stirring and scraping up the brown residue from the bottom. Continue boiling until reduced by half.
- Reduce the heat, then stir in the cream and cook for 2 minutes. Pour the sauce over the steaks and serve.
Serving suggestion: Serve with new potatoes sprinkled with sea salt, and runner beans.