We recommend cooking venison haunch steaks to around medium-rare to allow the meat to really sing. An internal temperature of 54C is ideal, and if you're lucky enough to own a vacuum packer and water bath, you can precisely cook the steak to this temperature. Otherwise, the below instructions will get you there all the same:
- Heat a small non-stick or cast-iron pan over a high heat until almost smoking
- Season the steaks all over with salt, black pepper, and ground juniper berries
- Brown the steaks aggressively on all sides before backing off the heat to medium and cooking for around 5 minutes
- Add a small knob of butter to the pan with a crushed clove of garlic and a sprig of rosemary
- Allow the butter to melt and brown, basting the steak with the butter as it cooks for a further two minutes
- Remove the steak from the pan and allow to rest in a warm place (we suggest an oven at 50C) for five to ten minutes
- We suggest serving with steak-cut chips, onion rings, roasted tomato, field mushrooms, green peppercorn sauce, and peashoots
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