Page 90 - YC Cooking School

Tools

Knife
Spatula

Mixing bowl
Chopping board
Pestle and mortar
Frying pan
Kitchen spoons
Grater

What to do:

For the venison au poivre

1. Place the peppercorns in a pestle and mortar and pound them until crushed. Be
careful not to crush them too finely though, as this may make your dish too peppery.
2. Season the medallions with salt and then dip both of the cut sides into the crushed
black pepper. You’re looking to lightly coat each side, so don’t make this crust too
thick.

3. Melt the butter and olive oil in a frying pan and add the venison steaks.
4. Once a dark crust has formed on the bottom of the meat, turn the medallions over
and cook the other side, spooning the pan juices over the meat as you go.
5. When the meat is cooked to the degree you like it, remove it from the pan and keep it
warm.
6. Return the pan juices to the heat, add the brandy and flambé it (these fireworks are
actually just to burn off the alcohol).
7. Add the liquid beef stock.
8. Once simmering, add the cream and let the sauce reduce and thicken slightly.
9. Remove the pan from the heat, add the roughly chopped parsley and pour over the

venison steaks.
10. Serve alongside the potato rostis.

For the potato rostis

1. Grate the potatoes into a large mixing bowl.
2. Add melted butter and season with salt and freshly ground pepper.
3. Heat a frying pan with a little olive oil.
4. Shape the potato mixture into small round patties and place into the hot frying pan.
5. Fry for about 3-4 minutes on each side, flattening them while frying until they’re

golden brown and crispy.
6. Once cooked, remove from the heat and serve alongside the pan fried venison steak.

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