Peppered venison steaks

Peppered venison steaks


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Lean venison steaks with a peppery coating are served with a rich and sumptuous flambéed sauce of brandy, port and cream, spiked with aromatic juniper berries for extra flavour.

Pat Alburey

Serves: 4 

  • 1 tablespoon black peppercorns
  • ¼ cup plain flour
  • Salt
  • 2 tablespoons olive oil
  • 4 venison steaks, about 150g each
  • 6 juniper berries
  • 2 tablespoons brandy
  • 150 ml port
  • 150 ml thick cream

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat the oven to low. Put the peppercorns into a plastic bag and coarsely crush with a rolling pin or crush with a mortar and pestle. Tip onto a plate, add the flour and a little salt, and mix together.
  2. Heat the olive oil in a frying pan. Lightly coat the venison steaks with the seasoned flour, pressing the peppercorns firmly into the flesh. As soon as the oil is hot, fry the steaks briskly over high heat for 2½ –4 minutes on each side, depending on whether you like them rare or well done.
  3. Meanwhile, crush the juniper berries using the same method that you used for the peppercorns, and measure out the brandy.
  4. When the steaks are done, reduce the heat, pour in the brandy and set it alight carefully, standing well back. When the flames die down, remove the steaks from the pan, put them onto a plate, then cover and keep warm in the oven.
  5. Pour the port into the pan, add the juniper berries and bring to the boil, stirring and scraping up the brown residue from the bottom of the pan. Continue boiling until the sauce is reduced by half, then lower the heat; stir in the cream and cook for another 2 minutes.
  6. Transfer the steaks to heated plates and serve with the sauce.


Simple accompaniments, such as new potatoes sprinkled with sea salt, and runner beans, are ideal.


good source of vitamins A, B group and E, and iron and zinc.

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