Pepper crusted venison steaks with celeriac and red onion mash and purple sprouting broccoli
This version of pepper steak is a good way to introduce newcomers to the meat – it should be meltingly tender and full of flavour.
Cook 30 minutes
- 1 tsp five pepper blend, coarsely ground• 2 venison steaks, about 125g each
- 4 tsp cold pressed rapeseed oil, 100ml red wine and 100ml beef or game stock
- 2 sprigs fresh thyme and 2 tbsp juniper jelly
- 1 medium red onion, quartered, small celeriac, peeled and cubed
- 1 clove garlic, 1 large potato, peeled and cubed
- Large knob of butter and salt and freshly ground black pepper
Press the crushed pepper onto both sides of the steaks. Heat the oil in a non-stick frying pan and cook the steaks on both sides for 4 - 6 minutes for rare, 8 – 10 minutes for medium and 10 -12 minutes for well done. Remove from the pan and leave to stand in a warm place for the same length of time so the juices can settle.
Add the wine and stock to the pan and simmer for 5 minutes until reduced by half. Whisk on the jelly and simmer till syrupy. Season. Transfer the steaks to warmed plates and spoon over the sauce. Serve with the celeriac mash and steamed broccoli or kale.
Recipe by Mary Gwynn who is a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook. She is Chair of Penshurst Farmers Market.