Reverse Seared Venison Fillet with Whisky Peppercorn Sauce

List of Ingredients

1kg Wild Venison Fillets
50g butter
1/2 tsp salt
1/2 tsp cracked pepper
4 twigs of fresh rosemary

SAUCE
1 tsp crushed black peppercorns
1 cup fresh cream
1 Tbsp beef stock
2 cloves fresh crushed garlic
50/100mls Ardbeg Whisky
1 tsp ground thyme
50g butter
1 tsp Worchester sauce
1 tsp salt

Cooking Method

1. Preheat BBQ to 200 degrees Celsius then add a piece of fruit wood for smoke.
2. Remove venison from the fridge 1 hour before cooking and let it reach room temperature before rubbing in olive oil & salt.
3. Place the Venison fillet in the BBQ opposite to your charcoal and wood and cook for 10 minutes with the lid down. Tip- We are wanting to let all that good flavour from the wood soak into the meat before we sear it off.
4. Place your skillet directly over the charcoal or heat source and place 50g of butter in the pan with 4 twigs of rosemary, heat the butter until it goes a very golden brown then place the venison into the pan and cook for 90 seconds each side.
5. Once cooked remove and rest for 5 minutes before slicing.

SAUCE METHOD

Combine all ingredients in a pan and heat on medium for approximately 10 minutes, stirring every minute. Once the sauce has thickened remove from the heat and let it sit before you serve with your tasty venison steaks!

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