Venison Recipes

Venison Haunch Steak with Glazed Carrots & Green Peppercorn Butter

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

Venison haunch makes a good steak: lean, full of flavour and suited to quick cooking. Here, the carrots cook more slowly in cider, stock and butter, giving you time to prepare the green peppercorn butter before turning your attention to the meat.

The sweetness of the carrots works well with venison, whilst the peppercorns bring a little heat. Put a generous slice of the flavoured butter on each rested steak and let it melt into the juices.

Serves: 2

Prep time: 30 minutes, allow extra time for the butter to soften, then chill until firm enough to slice.

Cook time: 1 hour, includes at least 5 minutes’ resting for the steaks.

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. When the carrots are nearly ready and you’re ready to cook the steaks, remove them from the fridge and their packaging, then pat dry with kitchen paper.
  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.

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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.