Entree: Germany – Hirschsteak with Juniper Cream Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 8 min

Cook 10 min

Total 18 min

Ingredients

- 2 venison steaks, approx. 7 oz (200 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) unsalted butter
- 1 small shallot, finely chopped
- 1 tbsp (8 g) crushed juniper berries
- 2 tbsp (30 ml) brandy or dry sherry
- 1/2 cup (120 ml) beef or game stock
- 1/2 cup (120 ml) heavy cream
- 1 sprig fresh thyme
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper, plus more to taste

Instructions

1. Pat steaks dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a skillet over medium-high heat and sear steaks 3–4 minutes per side for medium-rare; remove and keep warm.
2. Reduce heat to medium, add butter and shallot; cook until softened about 2 minutes. Add crushed juniper and briefly toast 30 seconds.
3. Carefully add brandy to deglaze (flambé optional) and scrape up browned bits. Add stock and thyme; reduce by half.
4. Stir in cream and simmer until sauce coats the back of a spoon, 2–4 minutes. Remove thyme, adjust seasoning with salt and pepper.
5. Return steaks to pan briefly to warm through in sauce or slice and spoon sauce over before serving.