Shopping Basket

No. Items: 3Total: £43.99
River Cottage Membership Subscription£35.00
Seed Project 2010£0.00
Sea Fishing: River Cottage Handbook No. 6£8.99
Discounts & offers may applyView or Edit Items

Go to checkout 


		    $('#MainImage img:first').fadeIn(2000);
		    $('#MainImage').cycle({
			    fx: 'wipe',
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
	        });
    

            $('#Message img:first').fadeIn(2000);
		    $('#Message').cycle({
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
		    });

Venison Steak Au Poivre

Venison Steak Au Poivre

4 noisettes of venison, taken from the back of the saddle, i. e. the loin
1 teaspoon each black, green and white peppercorns (use black only, if pushed)
A knob of butter
A little fat or oil
1 small glass of brandy
1 teaspoon redcurrant jelly
1 scant tablespoon double cream
Salt

Coarsely grind the peppercorns in a mill or with a pestle and mortar and spread them out on a plate. Press the noisettes on to the pepper, one side at a time, so that they are evenly coated: you don’t want a thick crust, as this would be overpowering. Aim more for a generous scattering.

Melt the butter in a large, heavy-based frying pan with a little fat or oil to prevent it burning. Fry the noisettes over a medium heat for a little over 1 minute on each side (for medium rare), seasoning with the odd pinch of salt as they cook. Just before removing them, flambé by pouring in the brandy and tilting the pan to the gas flame to set fire to it (or use a match). When the flames have died down, transfer the meat to a warmed dish while you finish the sauce.

Scrape and shake the pan to deglaze, then add the redcurrant jelly. When it has melted and the juices have reduced to a syrupy couple of tablespoons, stir in the cream. Allow to bubble and reduce a little more, then take the pan off the heat. Place the noisettes on warmed plates and pour the sauce over them. Serve with creamy mashed potatoes.