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Reverse seared venison fillet with a whisky peppercorn sauce


-2 x Premium game wild venison fillets

-50g butter

-1/2 tsp salt

-1/2 tsp cracked pepper

-4 twigs of fresh rosemary


-1 tsp of crushed black peppercorns

-1 cup of fresh cream

-1 TBSP beef stock

-2 cloves fresh crushed garlic

-50/100mls Ardbeg whisky

-1 tsp ground thyme

-50g butter

-1 tsp Worchester sauce

-1 tsp salt

1-Preheat BBQ to 200 degrees Celsius then add a piece of fruit wood for smoke (I used walnut)

2-Remove venison from the fridge 1 hour before cooking and let it reach room temperature before rubbing in olive oil & salt

3-Place the Venison fillet in the BBQ opposite to your charcoal and wood and cook for 10minutes with the lid down. Tip- We are wanting to let all that good flavor from the wood soak into the meat before we sear it off

4-Place your skillet directly over the charcoal or heat source and place 50g of butter in the pan with 4 twigs of rosemary, heat the butter until it goes a very golden brown then place the venison into the pan and cook for 90 seconds each side.

5-Once cooked remove and rest for 5 minutes before slicing.

Sauce method

1- Combine all ingredients in a pan and heat on a medium temperature, cook for roughly 10minutes stirring every minute. Once the sauce has thickened remove from the heat and let it simmer before you serve with your tasty venison steaks!

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