Venison Au Poivre

If you have an idea for a story you’d like us to cover, you can send us an email. That’s what Melissa from Brandon, Minnesota did. She said that deer-rifle season is her family’s favorite time of year, but she needs a new recipe for venison. She signed off with “thanks deers.” Private Chef Justin Davis shares one of his favorite Venison recipes.

Venison Au Poivre
Serves 2


2 venison leg steaks 4-6oz
1 tsp crushed green peppercorns (crushed)
1 tsp crushed white peppercorns (crushed)
1 tsp crushed black peppercorns (crushed)
1 tsp grape seed oil (any high heat oil will do)
kosher salt
1/8-1/4 cup brandy
1/2 cup heavy cream


Heat a heavy bottom pan over medium to medium high heat. Place the mixed peppercorns onto a plate, season the venison steaks with a little kosher salt and then press into the crushed peppercorns on each side. The peppercorns should not be like a crust on the venison but you do want a decent amount of pepper on each side. Add the grape seed oil to the pan and place the steaks into the pan. Sear over medium high heat 2 minutes/side until an instant read thermometer reads 130º-140º depending on your preference. Do not overcook the venison. Remove the steaks from the pan and place on a cutting board to rest.

Away from the heat of the range, add the brandy. Using a long lighter flambé the brandy in the pan and return to the stove top. Add the cream and stir to combine. Slice the venison steaks and place on serving plates, cover the steaks with the brandy cream sauce. Serve with mashed potatoes a salad or buttery noodles.

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