Wild Venison Steak with Peppercorn Sauce

Ingredients

• 2 intact wild venison steaks, about 180 g each and 2.5 cm thick
• 450 g new potatoes
• 200 g Tenderstem broccoli
• 15 ml rapeseed oil
• 20 g butter
• 60 g shallot, finely chopped
• 100 ml low-salt beef stock
• 100 ml double cream
• 10 g green peppercorns in brine, drained and lightly crushed
• 5 g Dijon mustard
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Place the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for 15–20 minutes until tender. Drain, lightly crush with half the butter and keep warm.

2. 2

   While the potatoes cook, pat the steaks dry and season with the salt and black pepper. Heat the oil in a heavy frying pan over a medium-high heat. Cook for about 2–3 minutes on each broad side, then hold each edge against the pan with tongs until every outside surface is seared.

3. 3

   For fully cooked steak, lower the heat and continue until the centre measures 70°C for 2 minutes with a clean food thermometer. Only intact whole steaks with thoroughly seared surfaces may be served pink; rolled or tenderised meat and portions for anyone more vulnerable to food poisoning must be cooked through.

4. 4

   Move the steaks to a clean warm plate to rest for 5 minutes. Lower the pan heat, add the remaining butter and shallot, and soften for 3 minutes.

5. 5

   Add the stock, cream, green peppercorns and mustard to the pan. Simmer for 4–5 minutes until the sauce coats a spoon. At the same time, steam the broccoli for 4–5 minutes until tender.

6. 6

   Stir any rested steak juices into the sauce. Slice the steak and serve beside the crushed potatoes and broccoli, with the peppercorn sauce spooned over or alongside.