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What's Cookin'?

A recipe for JulyPepper 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.





Serves 2
Prep 15 minutes
Cook 30 minutes




Ingredients
  • 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
For the celeriac and red onion mash:
  • 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
        Method
          Make the mash first. Preheat the oven to 220C/fan oven 200C/gas mark 7. Place the onion in a small pan and sprinkle with the sugar and vinegar. Cook in the oven for 15 – 20 minutes until caramelised. Meanwhile cook the celeriac, garlic and potato in boiling water for 15 – 20 minutes until tender. Drain thoroughly. Return to the pan and mash until smooth. Beat in the butter, onion and seasoning. Keep warm.

          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.