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.
Flat Leaf Parsley
Red Wine Stock Pot(ContainsSulphites)
Venison Leg Steak
Netherend Butter Unsalted(ContainsMilk)
Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the potato. Peel the potato 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 along with a pinch of salt and sugar (if you have some) and fry, turning occasionally, until starting to brown all over, 4-5 mins. Meanwhile, boil your kettle, trim the ends from the spring onion and thinly slice. Roughly chop the parsley (stalks and all) 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 stock pot. Pour in enough hot water to cover the fennel about halfway up, then pop on the top shelf of your oven to braise until soft, 15-20 mins. Meanwhile, add the potato to the boiling water and cook until you can easily slip a knife through, 10-12 mins. Drain in a colander then return to the pan, off the heat.
While the fennel and potato 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 sandwich 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.
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. Remove to a plate and cover loosely with foil. Return the pan to medium heat. Use a slotted spoon to transfer the braised fennel to a bowl (cover with foil), leaving the liquid behind and pour into the frying pan. Stir in the remaining stock powder, bring to the boil and bubble until thick and glossy, 2-3 mins.
While the sauce thickens, mash the potato and butter together with a potato masher until smooth. Season to taste with salt and pepper and then stir in the spring onion and parsley. Slice the venison steaks into five pieces. Serve the creamy potato on plates topped with the venison au poivre. Spoon the braised fennel all round, then finish with the red wine jus. Enjoy!