Venison Recipes

Venison Haunch Steak with Glazed Carrots & Green Peppercorn Butter

By
Venison haunch steaks on a white plate cooked medium-rare alongside braised carrots and green peppercorn butter.

A simple yet elegant venison haunch steak recipe that lets the distinctive notes of venison shine. The lean, tender, and rich meat of a venison haunch is perfect for cutting into steaks, best served medium-rare. Glazed carrots, simmered in stock and butter, offer a natural sweetness that beautifully balances the rich, slightly earthy flavour of the venison. Adding to this, the green peppercorn and thyme butter enhances the dish with layers of nuanced flavour, making every bite a memorable experience.

Serves: 2

Prep time: 30 minutes

Cook time: 1 hour

Ingredients

For the Green Peppercorn Butter

For the Glazed Carrots

Method

For the Green Peppercorn Butter

  1. Add two-thirds of the butter to a bowl and let it soften to room temperature.
    Place the diced shallot in a separate bowl and drizzle over about 1 tablespoon of vinegar. Let it sit for 10-minutes.
  2. Once the butter is soft, beat it with a wooden spoon for a couple of minutes. Drain the shallots from the vinegar and add them to the butter along with the green peppercorns, picked thyme, a good grind of black pepper, and a pinch of salt. Mix everything well and adjust the seasoning if necessary.
  3. Lay a piece of clingfilm flat on the table, roll the butter into a sausage shape, and place it in the fridge to firm up. Once chilled, slice into discs about half a centimetre thick.

For the Glazed Carrots

  1. Find a large, shallow, heavy-bottomed pan and set it over high heat. Add all the ingredients and lightly season with salt. Bring to a simmer, then reduce the heat and cover the pan with a cartouche or lid. Cook for about 7-8 minutes, occasionally agitating the pan.
  2. Remove the lid and allow the cooking liquid to reduce. As it reduces, the butter and stock will emulsify, glazing the carrots. Keep the pan moving and spoon the glossy liquid over the carrots until they are beautifully shiny and glazed.
  3. Check the seasoning and adjust as needed – a splash of vinegar can add a nice touch. If the carrots need loosening at any point, add a splash of stock or water.

Cooking the Venison

  1. Remove the steaks from the fridge at least an hour before cooking.
  2. Season the steaks generously with salt and black pepper.
  3. Heat a heavy-bottomed frying pan or cast-iron skillet over medium heat with a little olive oil. Once the oil begins to smoke, carefully place the steaks in the pan. Cook for 1-minute on one side, then flip and cook for another 1-minute on the other side.
  4. Reduce the heat and add a couple of knobs of butter. As the butter foams, baste the steaks generously, flipping them frequently. Continue cooking for 2-3 minutes.
  5. Remove the steaks from the pan and let them rest for at least 5-minutes, placing two discs of green peppercorn butter on each steak. Keep the steaks somewhere warm while resting.
  6. Carve the steaks and serve alongside the glazed carrots, drizzling over any melted butter.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

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@swaledalebutchers
@swaledalebutchers
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@swaledalebutchers
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Follow
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