Skip to main content
Venison Au Poivre

Venison Au Poivre

with Braised Fennel, Red Wine Jus

Recipe Development Team
Recipe Development TeamPublished on August 24, 2018

‘Au Poivre’ is a cooking technique 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.

Allergens:
Sulphites
Milk

The quantities provided above are averages only.

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 war 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.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Potato

1

Fennel

2

Spring Onion

½

Flat Leaf Parsley

1

Red Wine Stock Paste

(Contains: Sulphites)

1

Black Peppercorns

2

Venison Leg Steaks

30

Unsalted Butter

(Contains: Milk)

Nutritional information

Energy (kJ)1841 kJ
Energy (kcal)440 kcal
Fat15 g
of which saturates9 g
Carbohydrate51 g
of which sugars8 g
Protein28 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Grill Pan
Oven dish
Plate

Cooking Instructions and Tips

Prep
1

Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with a pinch of salt for the potatoes. 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.

Brown the Fennel
2

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 onions and thinly slice. Roughly chop the parsley (stalks and all) and keep both to one side.

Braise
3

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, then pop on the top shelf of your oven to cook until soft, 15-20 mins. Meanwhile, add the potato to the boiling water and braise until you can easily slip a knife through them, 10-12 mins. Drain in a colander then return to the pan, off the heat.

Poivre Time
4

While the fennel and potato cooks, finely crush the peppercorns in a pestle and mortar along with a good pinch of salt. tTIP: 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.

Fry the Venison
5

Wipe out the frying 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 pot, bring to the boil and bubble until thick and glossy, 2-3 mins.

Serve
6

While the jus thickens, mash the potato along with the butter until smooth. Season to taste with salt and pepper and then stir in the spring onion 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!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans