Paul’s Venison au Poivre

“This dish is a favourite amongst all our guests and none other than our founder Paul Lister himself! Sure to impress at any occasion or celebration - and super easy!”


• 4 venison steaks, trimmed
• 60g unsalted butter
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 tbsp green peppercorns in brine
• 1 tbsp black and pink peppercorns, crushed
• 80ml cognac or whiskey
• 150ml double cream
• 50ml light beef stock
• Maldon salt
• Fresh thyme
• Few drops of soy sauce


Massage the steaks with olive oil and season with salt. Leave to reach room temperature.
Heat half the amount of butter over a medium heat until hot.
Lay the steaks into the pan and sear, turning only once until a nice brown colour. Remove from the pan and allow to rest.
Add the rest of the butter to the same pan, followed by the shallots and garlic. Cook for approximately 3 minutes.
Add the stock and peppercorns, before reducing by half.
Flame with whiskey.
Turn the heat down to low, before adding the cream and herbs. Check for seasoning and add soy sauce for more depth.
Add any resting juices from the steak back into the sauce.
Warm the steaks in the oven for a few minutes and serve with sauce.

Best served with

Sauce, sautéed cabbage and sweet or roasted potatoes, plus a selection of mustards. And if in season, add roasted Brussel sprouts too!