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Venison Steak au Poivre is a classic French dish that is popular among hunters and gourmands alike. Steak au poivre is a classic French dish that dates back to the mid-1800s. The steak is typically pan-fried and served with a pan sauce made from crushed black peppercorns with cream, butter, and cognac, and it can also include garlic, shallots, and other herbs and spices. The combination of the steak and creamy sauce is a delicious and classic way to enjoy a steak.
This recipe is an excellent meal for a weeknight dinner because it is easy to prepare, has a sophisticated flavor, and is incredibly satisfying. Instead of brandy or cognac in the sauce, I used bourbon because, well, I like bourbon. You can either serve the sauce atop the steaks or put the steaks back into the sauce in the pan for reheating.
I also utilized a method called flambe. Flambe is a cooking method that involves the flaming of food. I like to use this method to bring out more of the natural flavors of the food, especially the black pepper in this case. In order to flambe a dish, you cook the food in a pan until the desired temperature, then add alcohol, and then ignite the alcohol. Then, allow the flames to burn off, which will create a caramelized layer on the food and adds a delicious smoky flavor. Although flambe can be intimidating, it is actually quite easy to master with practice. Just make sure your cooking space is clear of other flammables and ensure safe practices when attempting this method. Maybe keep a fire extinguisher nearby…
Serving Size: 2
Time to make: 30 minutes
Equipment: pan, stove-top
Meat Substitutes: Any Wild Game Steaks
Try our Delicious Wild Fish and Game Spice Blends!