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Venison Rump with Peppercorn Sauce

Venison Rump
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  • Venison Rump is a super simple cut to master. It's a versatile, lean cut that can be treated as a quick-cooking steak (pan seared or grilled) or as a succulent mini-roast. This peppercorn sauce really enhances the venisions natural flavour.

Ingredients

Venison Rump

  • 1 First Light Venison Rump approx 500g 

  • Salt and Pepper

  • Olive Oil

  •  

Peppercorn Sauce
    • 25g butter
    • 1 shallot finely diced
    • 3 tablespoons green peppercorns, roughly chopped
    • 1/4 cup brandy (or dry white wine)
    • 1 cup beef stock
    • 1/2 creme fraiche (or thickened heavy cream)

 

Cooking Method

  1. Take the venison out of the fridge 30-45 minutes before cooking, to reach room temperature. 
  2. Remove from the packaging and pat dry then season with salt and pepper.
  3. Heat a little oil in a pan and sear the venison for 4-5 minutes on each side.
  4. Continue to cook in the oven at 180°C for around 8-12 minutes depending on how you prefer it.
  5. Remove from the heat and allow to rest for at least 5 minutes.
  6. While the meat is resting, make the peppercorn sauce.
  7. In a medium pan, melt the butter and add the diced shallots.
  8. Fry gently without colouring for 5 minutes then add the peppercorns.
  9. Add the brandy and allow to ignite. Burn the alcohol off before pouring in the stock (if using white wine, add the wine and burn off for a couple of minutes).
  10. Bring to the boil and continue to simmer until reduced by half.
  11. Mix in the creme fraiche and continue to simmer for a further 2 minutes before serving over slices of the venison rump.