British Game Main course

Venison Au Poivre


  • 1 loin of venison (about 1kg)
  • Black pepper
  • 125 ml double cream
  • 60ml Brandy
  • 2 shallots very finely chopped
  • Serve with mash and green beans


The venison loin will be quite soft, a bit like liver, so place it in cling film and roll it tight to get good shapes for the steaks. Refrigerate for an hour or so.

Grind alot of black pepper and some salt onto a large plate. Finely chop the shallots and set aside. Remove the loin from the cling film and cut into four steaks. Coat the steaks in the black pepper and then add to a hot frying pan with a little oil. Fry the steaks to order (this will depend on thickness but treat them as you would a fillet steak)

Remove the meat from the pan and set aside, return the pan to the heat and add the shallots. Fry on a medium heat until soft then add the brandy to deglaze. Turn the heat down a little and add the cream and check for seasoning.

Serve the steaks with mash and your choice of vegetable and the pepper sauce.

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