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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat steaks dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) 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.

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.