Roasted Venison Haunch, Hassleback Potatoes & Peppercorn Sauce


Serves 2


  • 2 x 140g - 160g venison haunch steaks
  • 50ml sunflower oil
  • 25g butter
  • 250g new potatoes
  • Peppercorn sauce:
  • 1 shallot finely diced
  • 15g green peppercorns (half the amout crushed)
  • 50ml brandy
  • 200ml beef/game stock
  • 100ml double cream
  • 25g butter


  1. In a medium frying pan melt the butter and add the diced shallots.
  2. Fry gently without colouring for 5 minutes and then add the peppercorns.
  3. Add the brandy and allow to ignite and burn the alcohol off.
  4. Add the stock once the flames have died.
  5. Bring to the boil and reduce by half.
  6. Add the double cream and allow to reduce until it coats the back of a spoon, keep warm.
  7. Insert a skewer lengthways into the potatoes and then slice downwards towards the skewer to achieve a “hedgehog” effect, keep in water until all the potatoes are sliced.
  8. Heat the oil in a roasting pan at 180c until smoking.
  9. Drain and dry the potatoes, season well with salt then add to the roasting tray.
  10. Place in the oven and roast until golden for around 35 minutes.
  11. While the potatoes are roasting heat a medium sized pan and add the oil.
  12. Season the vension with salt and add to the pan.
  13. Colour on both sides and place in to the oven for 4- 5 minutes.
  14. Remove from the pan and rest for 5 minutes somewhere warm.
  15. Place the potatoes on the plate , slice the meat and season with pepper, serve with the sauce and seasonal greens.