Venison Steak au Poivre

Venison Steak au Poivre

Venison Steak au Poivre is a dish that combines the rich flavors of venison with the classic French preparation of steak au poivre, which typically involves a peppercorn crust and a creamy sauce. The origin of the dish can be traced back to classic French cuisine, where “au poivre” means “with pepper.” The use of venison, which refers to deer meat, is rooted in hunting traditions and has been part of European diets for centuries, particularly in regions where deer are abundant. The pairing of venison with a peppercorn crust enhances the meat’s gamey flavors and adds a spicy kick. In essence, Venison Steak au Poivre is a modern twist on a traditional French dish, showcasing how classic culinary techniques can be adapted to incorporate different types of meat, reflecting both regional ingredients and contemporary tastes.

Ingredients

Venison Steaks: 2 (about 6-8 oz each)

Coarse Black Pepper: 2 tablespoons

Sea salt to taste

Butter: 2 tablespoons

Olive Oil: 1 tablespoon

Shallots 2: finely chopped

Garlic 2 cloves: minced

Brandy or Cognac: 1/4 cup

Heavy Cream: 1 cup

Fresh rosemary: for garnish (optional)

Instructions

Pat the venison steaks dry with paper towels. Season both sides generously with salt and press the coarse black pepper into the meat.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the venison steaks.

Cook for about 3-4 minutes on each side for medium-rare, depending on the thickness. Adjust cooking time as needed for desired doneness. Remove the steaks and let them rest on a plate covered loosely with foil.

In the same skillet, add the remaining tablespoon of butter. Add the chopped shallots and minced garlic. Sauté for about 2 minutes until softened.

Carefully pour in the brandy or cognac (stand back as it may flame). Scrape up any browned bits from the bottom of the pan and let the alcohol reduce for about 1-2 minutes.

Add the heavy cream and bring to a gentle simmer. Let it cook for another 3-5 minutes until the sauce thickens slightly. Season with salt to taste.

Pour the creamy pepper sauce on plate. Slice the rested venison steaks against the grain and arrange over gravy. 

Garnish with fresh rosemary, if desired. Serve immediately with your choice of sides.

Enjoy your Venison Steak au Poivre! 

Feel free to customize the dish with your favorite sides, like mashed potatoes or pomme frites.

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good wild game page.

Venison Steak au Poivre