Recipe by Joe Leckie, Photography by Dan Tyler Ross
Serves: 4
Difficulty: Beginner
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:
- 650g Noble and Wild Venison Striploin
- 300 ml veal jus (the best you can buy)
- 100ml double cream
- 1 shallot
- 50ml whiskey
- 1 jar pickled green peppers
- Salt & Black pepper
- 1 bag good quality pre-made chips (Or you could make them yourself)
Method:
To get the best out of the amazing cut that is noble and wild venison striploin its best that it is served rare.
About an hour before you want to serve the steak take it out of the fridge to start to get up to room temperature. This makes the meat cook more evenly.
Season the meat well with salt and pepper, In a hot pan or even better hot BBQ cook the steak for around 5-6 mins giving it constant attention and keeping it turning to make sure the heat penetrates evenly. You should feel a slight tenseness in the steak when you touch it at this point. It's very important to rest at this stage for at least 15mins to let it relax.
While the steak is resting you can make the sauce, if using the pan turn the heat down add a little butter to it, add the shallots and cook for a few minutes. After this add the whiskey and let the alcohol cook away (be careful as the whiskey will set a light when cooking off). Add the veal jus and reduce for a few minutes to thicken up. To finish add the green pepper corns, cream and freshly ground black pepper. (This can be done in advance).
Once the steak has been rested it's a good idea to give it a bit more temperature again on the outside, if you used a BBQ put it back on for a few seconds each side or if using a pan do the same in a pan.
Carve the steak and service with chips and cover with the peppercorn sauce.
