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. Make sure your cooking space is clear of other flammables and ensure safe practices when attempting this method. Maybe keep a fire extinguisher nearby…
Read the written version of this recipe as prepared by Justin Townsend
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About Venison:
I thought I’d use Justin’s excellent venison steak recipe to showcase all of the types of huntable deer-like animals in Canada and the US that could offer venison meat that would work in this recipe.
When people think of venison in my neck of the woods, people are generally thinking of white-tailed deer meat, but that’s not the case around North America!
Let’s get into all of the different deer-like animals, which I will call cervids, that can be found in Canada and the US.
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