Peppered venison steak with whisky sauce and roasties
Prep time: 20 minsTotal time: 
Peppered venison steak with whisky sauce and roasties
Prep time: 20 minsTotal time: 
Sarah Akhurst
Our former food director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
Sarah Akhurst
Our former food director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
Ingredients
- 350g baby potatoes
- 2½ tbsp rapeseed oil
- 2 tsp black peppercorns
- 1 tsp juniper berries
- 1 x 240g pack venison steaks
- buttered cabbage, to serve
For the sauce
- 25g salted butter
- 1 echalion shallot, finely diced
- 60ml whisky
- 100ml double cream
- 1 tsp Dijon mustard
Step by step
-
Preheat the oven to 220°C, 200°C, gas 7. Put the potatoes in a roasting tin and drizzle over 2 tablespoons of the oil. Season well and toss so the potatoes are well coated. Roast for 30 minutes, or until just tender. Using the back of a spoon, lightly crush the potatoes and then return to the oven for a further 15-20 minutes, until very crispy and golden.
-
Meanwhile, put the peppercorns and juniper berries in a spice grinder or pestle and mortar and grind until coarsely ground. Transfer to a plate. Pat the steaks dry with kitchen paper, then press into the ground pepper until coated all over. Set aside.
-
For the sauce, heat the butter in a small frying pan and fry the shallot for 3-4 minutes, or until soft. Add the whisky and carefully flame with a match. When the alcohol has burnt off, add the cream and mustard. Simmer for a few minutes until
the sauce thickens. Season well and add a splash more whisky if needed, to taste. Keep warm. -
Heat the remaining oil in a frying pan and cook the steaks for 3 minutes on each side. Remove from the heat and leave to rest for 5 minutes. Serve the steaks with the sauce, potatoes and some buttered cabbage on the side.
