Venison Au Poivre
with Braised Fennel, Red Wine Jus
- Sulphites
- Milk
‘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.
Ingredients
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)
Utensils
Instructions
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.
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.
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.
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.
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.
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!
