Venison Steak with Green Pepper Grain Sauce Recipe
This venison steak with green peppercorn sauce recipe is served with a creamy, slightly spicy sauce over quick-sealed meat in the pan. The ingredients are few, the steps are clear; In the how-to section, there are tips for letting the meat rest briefly to retain its juices and collecting the sauce in the same pan.
Ingredients
1. For sauce and steak
2. 4 venison steaks (approximately 2–3 cm thick)
Step-by-Step Method
Preparation
Finely chop the garlic and onion. Pat venison steaks dry with paper towels; Season lightly on both sides with salt and pepper.
Seal the steaks
Heat a large skillet over medium-high heat, add the olive oil. Place the steaks in the pan and sear for 2–4 minutes on each side; When it reaches the desired cooking level, place it on a plate and let it rest for 5 minutes.
Saute the onion and garlic
In the same pan, reduce the heat to medium. Add the butter; Sauté the onion for 3–4 minutes until it softens. Add the garlic and stir for 30–45 seconds until fragrant.
Prepare the sauce
Add the grainy mustard and green peppercorns to the pan. Pour in red wine; Mix the delicious bits from the ceiling by scraping them with a spatula. Let it shrink gently for 2-3 minutes.
Adjust the consistency
Add water or broth and boil for another 1–2 minutes. If the sauce is too thick, add a little water; If it is too thin, cook it on low heat for another 1-2 minutes.
Combine with the steaks and serve
Put the rested steaks and the juice collected on the plate back into the pan. Gently heat the sauce for 30–60 seconds; Then put it on a plate and pour the sauce over it. If you want, sprinkle parsley and serve hot.