Venison is delicious, unusual and incredibly good for you. Thanks to companies such as Donald Russell and Blackface, both online butchers based in Scotland, is now incredibly easy to place orders on the Internet and a box of steaks arrive on your doorstep a few days later. What is more, the better the value of beef at this time.
steak au poivre can be eating the seventies cult, but there are reasons why the food to become iconic in the first place. creamy sauce flavored with brandy and dark, rich with the smell of pepper feels incredibly luxurious, especially when paired with game, instead of more traditional beef. It can be a simple dish, but the taste of millions of dollars.
Venison au Poivre for two
Preparation time: 50-10 minutes
Cooking time: 5-10 minutes
Ingredients
about 1 tbsp each of black and whitepeppercorns
O 4 venison medallions
O 30g butter
O ½ onion or onion 2 baby
A 1 / 4 beef stock cube
O 100ml brandy
About 150 ml of water
A 75ml creme fraiche
TIP:
secret is that the steaks from the refrigerator about 10 minutes before you cook them so that they can come to room temperature. Then, only the second must be your pan (heavy-bottomed frying-pan is ideal), smoking hot before you even add fat to it. In this way you can really give a steak at the highest temperature possible.
method:
and up to two hours before you are ready to eat, crush peppercorns in a pestle and mortar, and press them into medallions. pestle and mortar pepper gives the perfect texture for this dish, but if you do not have one, put the pepper in a hard-wearing plastic bag and bash them with a rolling pin. Leave the meat side of the pepper flavor to penetrate the meat. Pre-heat the oven to 60C and put in two plates to warm.
Five minutes before you are ready to eat, heat a large heavy-bottomed frying-pan until smoking hot, then add half the butter. When the butter is sizzling (pan should now be very hot), add the medallions and cook on one side for 2 minutes (if you are thin medallions can cook less - say 90 seconds), before turning and cooking for a further 60-90 seconds .
Venison is very lean and is best eaten rare or difficult to dry and chewy. When eating rare meat is tender, so it's almost like biting through butter. It will continue cooking in the oven while the rest so put the medallion on one of the board while you make sauce.
to add the remaining butter in the pan, turn it down to medium heat and add the onion and stock cubes. Sweat for five minutes, so the onions are tender but not colored before pouring in the brandy and water de-glaze pan. Boil juices quickly for several minutes before turning the heat right down and mixing the creme fraiche.
simmer a few minutes to reduce the creme fraiche and check for seasoning Serve with a crisp green salad and some small, waxy potatoes that you can or baked until crisp in the oven or steam until tender. It is delicious with a jelly like pomegranate, quince or redcurrant.
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