Page 89 - YC Cooking School

Mastering Meat 1

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Pan fried venison loin au poivre with potato rosti

Serves 4 | Preparation time: 25 minutes | Cooking time: 30-40 minutes

What you’ll need:

Ingredients

For the venison au poivre

3 Tbsp (45ml) black peppercorns

4 x 200g venison medallions/steaks
Salt
70g butter, softened
2 Tbsp (30ml) olive oil
50ml brandy
100ml liquid beef stock (refer to lesson 6 if you want to make it from scratch)
100ml cream
10g flat leaf parsley

For the potato rostis

6 potatoes, washed and parboiled with their skins on
100g butter, melted
Salt and freshly ground pepper
Olive oil, for frying

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