The Best Venison Steak au Poivre
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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
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The Best Venison Steak au Poivre
Course: DinnerCuisine: French2
servings10
minutes20
minutesVenison Steak au Poivre is a classic French dish that is popular among hunters and gourmands alike. This recipe is an excellent meal for a weeknight dinner because it is easy to prepare, has a sophisticated flavor, and is incredibly satisfying.
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Ingredients
2 venison steaks
2 tablespoons of butter
2 tablespoons of olive oil
1 tsp smoked sea salt
2 tablespoons of freshly cracked black pepper
1 shot of bourbon
1 tablespoon of butter
½ cup bourbon
2 tablespoons of shallots, finely chopped
2 garlic cloves, thinly sliced
1 tablespoon of Worcestershire sauce
1 cup of heavy cream
1/2 tsp smoked paprika
1 sprig of fresh thyme
Preparation
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Season the venison steaks with smoked salt and black pepper, then place them in the skillet.
- Cook the steaks for 3-4 minutes on each side, or until they are cooked to your desired degree of doneness.
- Add 1 shot of bourbon to the skillet and carefully ignite. Allow the flame to cook off.
- Remove the steaks from the skillet and keep them warm.
- Add one tablespoon of butter to the same skillet
- Add the shallots and garlic. Cook for 1-2 minutes, stirring occasionally.
- Add the bourbon and Worcestershire sauce to the skillet and bring it to a simmer.
- Cook for an additional 1-2 minutes, stirring frequently until the liquid has reduced by half.
- Add the cream, smoked paprika, and thyme to the skillet, then simmer for 2-3 minutes.
- Taste the sauce and adjust the seasonings, if necessary. Remove thyme sprig and discard.
- Serve the sauce over the steak. Enjoy!
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When and how do add the flour and pepper to sauce? Thanks, Kevin Ryan