Venison Steaks with Green Peppercorn Sauce

If you’re seeking a quick, easy but impressive way to serve venison steaks, look no further.

This recipe teams juicy, tender venison steaks with a piquant green peppercorn sauce. It’s a refreshing spin on your usual steak and chips, and is one of our favourite ways to serve venison.

Feeds 2

You can purchase our venison steaks here


1 pack of 2 Wild and Game venison steaks
A glug of olive oil
A knob of butter

For the sauce

2 shallots, finely chopped
2 tbsp brandy
4 tbsp green peppercorns in brine (it’s fine if you scoop up a bit of brine at the same time)
250ml beef stock
4 tbsp French creme fraiche (French is best because it doesn’t split)


  1. Remove the steaks from the fridge 30 mins before cooking.
  2. Heat the olive oil and butter in a sauté pan and cook the steaks on high for 2 minutes each side, then turn the heat down and cook for a further 8 minutes, turning once. Remove and set aside.
  3. With the heat down low, add the shallot to the pan and cook gently for about 30 seconds, then add the brandy and bubble for a minute.
  4. Add the stock and peppercorns and bubble for about 8 minutes until the liquid barely covers the peppercorns.
  5. Turn the heat down low and stir in the crème fraiche.
  6. Serve the sauce with the steaks and vegetables of your choice.