Pepper Crusted Venison Steak & Red Wine Jus

with Creamy Parsley Mash and Braised Fennel

40 minutes

Pepper Crusted Venison Steak & Red Wine Jus

Ingredients

Potatoes

450 grams

Fennel

1 unit(s)

Spring Onion

2 unit(s)

Flat Leaf Parsley

0.5 bunch(es)

Black Peppercorns

1 sachet

Red Wine Stock Paste

1 sachet

Venison Leg Steak

2 unit(s)

Unsalted Butter

30 grams

Utensils

Saucepan
Frying Pan
Kettle
Oven Dish
Colander
Aluminum Foil
Slotted Spoon

Nutritional Information

Per Serving

Energy (kJ):

1819 kJ

Energy (kcal):

435 kcal

Fat:

15 g

of which saturates:

9 g

Carbohydrate:

50 g

of which sugars:

9 g

Protein:

29 g

Salt:

1.9 g

Per 100g

Energy (kJ):

384 kJ

Energy (kcal):

92 kcal

Fat:

3.17 g

of which saturates:

1.90 g

Carbohydrate:

10.55 g

of which sugars:

1.90 g

Protein:

6.12 g

Salt:

0.40 g

Instructions

Step 1

Preheat your oven to 200°C. Remove the steaks from your fridge to allow them to come up to room temperature. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Peel the potatoes and chop into 2cm chunks. Cut the fennel in half lengthways, remove the triangle root in the middle, then chop into roughly 2cm wide wedges.

Step 2

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the fennel and season with salt and a pinch of sugar (if you have any). Fry, turning occasionally, until starting to brown all over, 4-5 mins. Meanwhile, boil a full kettle. Trim and thinly slice the spring onions. Finely chop the parsley (stalks and all).

Step 3

When the fennel is browned, transfer it to an ovenproof dish. Add half the red wine stock paste and pour in enough hot water from your kettle to cover the fennel about halfway up. Use a fork to whisk in the stock. When the oven is hot, cook on the top shelf until the fennel is soft, 20-25 mins. Meanwhile, add the potatoes to the pan of boiling water and cook until you can easily slip a knife through them, 12-15 mins. Once cooked, drain in a colander then return to the pan off the heat.

Step 4

While the fennel and potatoes cook, crush the peppercorns in the unopened sachet using a rolling pin. Tip the crushed peppercorns onto a plate, then lay the venison steaks into it. Turn the steaks in the pepper until evenly coated, pressing down firmly to ensure it sticks. TIP: Brush off some pepper if needed - it has some heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Wipe out the (now empty) fennel pan and put on high heat with a drizzle of oil.

Step 5

When hot, lay the venison into the pan and brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. IMPORTANT: The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil. Transfer the fennel to a bowl (cover with foil), then pour the fennel liquid into the (now empty) pan. Return to medium heat, stir in the remaining red wine stock paste, then bring to the boil. Simmer until thick and glossy, 2-3 mins.

Step 6

While the sauce thickens, add the butter to the cooked potatoes and mash until smooth. Season to taste with salt and pepper, then stir through the spring onions and parsley. Slice the venison steaks into 5 pieces and plate up with the mash and braised fennel alongside. Spoon over the red wine jus to finish. Enjoy!