This recipe I have tested on Muntjac steak cuts and it was delightful. The peppercorn sauce is very rich and goes well with the venison. It’s a very simple dish overall, flash fry the steak to your own personal taste (we like very rare). And create the peppercorn sauce in advance and then keep on a low heat while you are preparing the steaks. This will ensure you don’t risk over cooking the steaks while you are distracted by sauce!
- 1 Tbsp Peppercorns (Green ideally, but black will do in a pinch – add some extra pepper powder in this case).
- 1 Tbsp Whiskey
- 1 small onion or 2 shallots
- 1 Tbsp butter or margerine
- 50ml Red Wine (or Red fruit wine)
- 1 tsp sugar (if using red wine)
- 1 beef stock cube
- 200ml Double cream/Cashew Cream/Almond Cream
Fry the onion/shallots and caramalise them then add peppercorns and continue frying. Turn to medium heat and add the whiskey. Reduce the mixture a little.
Add the wine, stock, sugar and turn up the heat. The sauce will start to thicken again.
Add the cream and allow it to thicken again stirring regularly. The sauce should be a brown colour. Taste to check spice level, if using black peppercorns it should ideally sit overnight to infuse then reheated the next day but you can add extra pepper powder if you are in a rush.