HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPepper Crusted Venison
Pepper Crusted Venison

Pepper Crusted Venison

with Parsley Mash, Braised Fennel and Red Wine Jus

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This recipe uses a cooking technique called ‘Au Poivre’, in which meat (in this case venison) is rolled and covered in pepper and then fried at a medium heat. This method retains the moisture in the meat, as well as coating the Venison with flavour meaning you’ll want to savour every bite.If you’ve never cooked venison before, don’t be put off – you cook it just as you would a beef steak (and don’t forget to rest it!). For more information about our venison supplier, head over to our blog.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)


2 unit(s)

Spring Onion

½ bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Wine Stock Paste


1 pack(s)

Black Peppercorns

2 unit(s)

Venison Leg Steak

30 grams

Unsalted Butter

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1778 kJ
Energy (kcal)425 kcal
Fat15.0 g
of which saturates9.0 g
Carbohydrate47 g
of which sugars5.0 g
Protein29 g
Salt2.08 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Deep dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp of salt for the potatoes. Peel the potatoes and chop into 2cm chunks. Cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then chop into roughly 2cm wide wedges.


Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the fennel and season with salt and a pinch of sugar (if you have any) and fry, turning occasionally, until starting to brown all over, 4-5 mins. Meanwhile, boil your kettle, trim the ends from the spring onions and thinly slice. Roughly chop the parsley (stalks and all) and keep both to one side.


When the fennel is browned, remove the pan from the heat. Transfer the fennel to an ovenproof dish. Add half the red wine stock pot. Pour in enough hot water to cover the fennel about halfway up. Use a fork to dissolve the stock pot, then pop in your oven to cook until soft, 15-20 mins. Meanwhile, add the potato to the boiling water and cook until you can easily slip a knife through them, 12-15 mins. Once cooked, drain in a colander then return to the pan off the heat.


While the fennel and potatoes cook, finely crush the peppercorns in a pestle and mortar along with a good pinch of salt. Tip: If you don't have a pestle and mortar, put the peppercorns in a freezer bag and crush using the base of a saucepan. Tip the crushed pepper onto a plate then roll the venison steaks in it until coated all over, pressing the pepper into the meat to ensure it sticks. IMPORTANT: Wash your hands after handling raw meat.


Wipe out the pan from earlier and put on high heat with a drizzle of oil. When hot, lay in the venison and fry for 2-3 mins on each side - this will cook the venison to medium rare, cook for a couple of minutes longer if you prefer it medium. Remove to a plate and cover loosely with foil. Return the pan to medium heat. Use a slotted spoon to transfer the fennel to a bowl (cover with foil). Pour the fennel liquid into the frying pan along with a splash of water if you feel it needs it. Stir in the remaining stock pot, bring to the boil and bubble until thick and glossy, 2-3 mins.


While the sauce thickens, add the butter to the drained potato and mash until smooth. Season to taste with salt and pepper and then stir in the spring onions and parsley. Slice the venison steaks into 5 pieces. Serve the creamy potatoes on plates topped with the venison au poivre. Spoon the braised fennel all round, then finish with the red wine jus. Enjoy!