Recipe: Venison Steaks

Name: Venison Steaks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 venison steaks (or roe deer or deer) from the fillet about 150 g (5.25 oz) each; 30 g (1.1 oz) of crushed white pepper; 1/2 l (2.1 qt) of veal stock; 3 cl (1 fl oz) of cognac; 10 cl (0.4 cup) of liquid cream; 1 tablespoon of strong mustard; 30 g (1.1 oz) of butter; 5 cl (1.7 fl oz) of olive oil; 500 g (17.75 oz) of Jerusalem artichokes; 2 cloves of garlic; 1/2 l (2.1 qt) of milk; 2 large cooked and peeled beetroots; 300 g (10.5 oz) of celeriac cut into large julienne (the size and thickness of a small finger) and steamed; 30 g (1.1 oz) of crushed walnuts toasted in a pan; salt and freshly ground pepper

By chef patrick Asfaux 4.9/5 (16 reviews) · 🍳 11 made it

Prep 20 min

Cook 30 min

Total 50 min

Servings 6 serv.

Venison steaks prepared pepper-style with Jerusalem artichoke puree, beetroot fries and celeriac

Ingredients for 6 servings

Adjust for

servings

6 venison steaks (or roe deer or deer) from the fillet about 150 g (5.25 oz) each
30 g (1.1 oz) of crushed white pepper
1/2 l (2.1 qt) of veal stock
3 cl (1 fl oz) of cognac
10 cl (0.4 cup) of liquid cream
1 tablespoon of strong mustard
30 g (1.1 oz) of butter
5 cl (1.7 fl oz) of olive oil
500 g (17.75 oz) of Jerusalem artichokes
2 cloves of garlic
1/2 l (2.1 qt) of milk
2 large cooked and peeled beetroots
300 g (10.5 oz) of celeriac cut into large julienne (the size and thickness of a small finger) and steamed
30 g (1.1 oz) of crushed walnuts toasted in a pan
salt and freshly ground pepper

Step-by-step directions

1 Peel the Jerusalem artichokes, then cut them into large dice and cook them in the milk. Salt, pepper, add a little thyme flowers and a bay leaf: cook for 20 minutes at low boil. Drain, then pass through a food mill to obtain the same consistency as traditional mashed potatoes. Then add the olive oil and the 2 cloves of garlic, degemmed and finely chopped, then keep warm.

2 During the cooking of the Jerusalem artichokes, trim the beetroots and cut them into julienne (sticks) as you did for the celeriac and keep warm with the celeriac.

3 Pour a little oil into a plate, salt and pepper. Place your venison steaks in this seasoned oil then coat them in the crushed white pepper and set aside.

4 In a sauté pan heat the butter with a little oil, when it is very hot, sear your venison steaks 2 minutes on each side, then remove them aside, covered with aluminum foil.