Recipe by Joe Leckie, Photography by Dan Tyler Ross

Venison Striploin Au Poivre with Chips Recipe 

Juicy venison striploin steak served with classic au poivre sauce and crispy chips. A simple yet indulgent steak recipe using wild venison. 

Venison Striploin Au Poivre Recipe Overview 

Cooking the perfect steak is a staple in my repertoire as a chef. Making the perfect steak is essential as it is a centrepiece of many other recipes I like to make for friends and family like steak sandwiches and steak salads. Here, I’ll give you all the tips and tools to make venison striploin au poivre, where the steak is the star of the show. 

It’s perfect for a weekday dinner and my kids absolutely love it every time I make it. When cooked rare, it tastes incredible and is such a healthy alternative to a traditional beef steak since wild venison is naturally leaner and more nutrient rich (and from my perspective, tastes a lot better!).  

This recipe is simple, accessible for beginners, and delivers incredible flavours. To get the best out of the steak, it’s all about resting it to ensure maximum taste and tenderness. 

Ingredients and Kitchen Tools for Venison Striploin Au Poivre and Chips 

To achieve the best results, start with the finest wild-sourced Scottish venison. Here is what you will need: 

The Main Ingredients: 

• Venison Striploin: 650g of Noble & Wild Venison Striploin. 
• Veal Jus: 300ml of high-quality veal jus. 
• Double Cream: 100ml for a silky texture. 
• The Aromatics: 1 shallot, finely diced. 
• Sauce: 50ml of whiskey and 1 jar of pickled green peppercorns. 
• Seasoning: Plenty of flaky sea salt and freshly ground black pepper. 
• The Sides: One bag of high-quality pre-made chips (or homemade if you prefer). 

Essential Kitchen Tools: 

• Cast Iron Skillet or BBQ: A BBQ will deliver the best results, but a heavy pan is will still get you a good sear on the meat. 
• Meat Thermometer (Optional): To ensure the perfect rare finish. 
• Small Saucepan: For reducing the jus and finishing the sauce. 
• Sharp Carving Knife: For slicing the striploin against the grain. 
• Wooden Spoon: For stirring the sauce. 

Step-by-Step Venison Striploin Au Poivre Method 

1. Temper the Meat 

Remove your venison striploin from the fridge at least an hour before cooking. Bringing the meat to room temperature ensures that it cooks evenly from the edges to the centre, preventing a cold middle in a rare steak. 

2. Season and Sear 

Season the steak generously (3-4 large pinches per side) with salt and black pepper. Heat your skillet or BBQ until it is smoking hot. Cook the striploin for 5 to 6 minutes, turning it constantly, making sure that every side makes contact with the skillet. This constant motion ensures the heat penetrates evenly without overcooking the outer layers. Once you start feeling a slight tenseness and the meat starts bouncing back when poked, that should indicate the ideal rare finish. 

3. Rest 

This is one of the most important steps. Move the meat to a plate and let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring the meat is succulent when sliced and that everything is cooked through evenly. 

4. Create the Au Poivre Sauce 

While the meat rests, turn the heat down on your pan and add a bit of butter and the shallots. Sauté for a few minutes until they are soft and start to caramelise, then pour in the whiskey. Be careful as the whiskey may ignite while reducing. Stir in the veal jus and reduce for a few minutes until thickened. Finish by adding in the double cream and the pickled green peppercorns. 

5. Flash Finish 

Just before serving, give the rested steak a quick "flash" in the pan or on the BBQ for a few seconds on each side. This restores the exterior temperature without cooking the middle further. 

6. Slice and Serve 

Carve the striploin into thick slices about the size of your thumb, plate up with a side of hot, crispy chips, and pour the rich peppercorn sauce generously over the meat. 

Cooking Tips for Venison Striploin Steak 

• Aim for Rare: Venison striploin is lean. If cooked past medium-rare, it can become tough and lose its delicate flavour. Rare is the gold standard for this cut. 
• Don't Skimp on the Jus: The quality of your sauce depends entirely on the quality of your veal jus. Avoid standard stock cubes if possible; a proper, gelatinous jus makes the sauce restaurant-quality. 
• Pair with a fine Whiskey: A peaty Scotch adds a smoky depth to the sauce, while a smoother Bourbon provides a subtle sweetness. Choose based on your personal preference. 

How to Serve Venison Striploin Au Poivre with Chips 

This dish is a complete meal on its own, but a few small touches can elevate the presentation: 

• Chips: Use your favourite, but thick-cut triple-cooked chips are great to dip in any extra peppercorn sauce. 
• Greens: It’s always good for the kids to have a side of veggies! Watercress or steamed green beans provides a fresh, crunchy contrast to the rich cream sauce. 
  

Storing and Reheating Venison Striploin Leftovers 

While venison steak is best enjoyed in the moment, you can definitely slice it and store it in the fridge to enjoy is within different meals. I'm working on some recipes that you can use leftover striploin steak like steak sandwiches and tacos. 

• Storing: Store the sliced steak and sauce in separate airtight containers in the fridge for up to 2 days. Keeping them separate prevents the meat from becoming soggy. 
• Reheating the Sauce: Gently warm the sauce in a small pan over low heat, adding a splash of water or milk if it has thickened too much in the fridge. 
• Reheating the Meat: Reheating venison steak is tricky because it overcooks easily. The best method is to slice it thinly and eat it cold in a steak sandwich or salad. If you must have it warm, place the slices in the warm sauce for just 30 seconds, but do not boil it. 
• Chips: Leftover chips are best revived in an air fryer or a hot oven for 5 minutes to restore their crunch. 

Explore our wild venison meat boxes and find the right cut and quantity for your week.