Venison steak with pepper crust and potatoes

Ingredients

• 2 venison steaks (about 200 g)
• 1 tbsp black peppercorns
• 1 Tbsp white peppercorns
• 1 tbsp butter
• 2 shallots (finely chopped)
• Worcestershire sauce
• 100 ml game stock
• 2 tbsp cognac
• 0.5 tbsp mustard
• 3 tbsp whipping cream
• Salt
• 400 g small new potatoes

Instructions

1. 1.

   Wash the potatoes thoroughly and steam for about 20 minutes.

2. 2.

   Rinse the steaks, pat dry. Roughly crush peppercorns and coat the meat in them. Wrap in cling film and refrigerate for 2 hours. Then season with salt and sear both sides in hot oil until crisp. Remove from pan and finish in a preheated oven at 100°C for about 25-35 minutes, depending on preference.

3. 3.

   Sauté shallots in the pan drippings, deglaze with cognac and stock. Reduce slightly, then stir in cream and mustard, seasoning with salt and Worcestershire sauce.

4. 4.

   Take the meat from the oven, let it rest briefly, then slice and serve with boiled potatoes and sauce.