- First Light venison rump
- Salt & Pepper
- 25 g butter
- 1 shallot finely diced
- 3 tablespoons green peppercorns, roughly chopped
- ¼ cup brandy
- 1 cup good quality beef stock
- ½ cup Tatua™ Crème Fraiche
Take the venison out of the fridge approx. 30 minutes before cooking. Remove from the packaging and pat dry then season with salt and pepper. Heat a little oil in a pan and sear the venison for 4-5 minutes on each side. Continue to cook in the oven at 180°C for around 8-12 minutes depending on how you prefer it.
Remove from the heat and allow to rest for at least 5 minutes. While the meat is resting, make the peppercorn sauce.
In a medium pan melt the butter and add the diced shallots. Fry gently without colouring for 5 minutes then add the peppercorns.
Add the brandy and allow to ignite and burn the alcohol off before pouring in the stock. Bring to the boil and continue to simmer until reduced by half.
Mix in the crème fraiche and continue to simmer for a further 2 minutes before serving over slices of the venison rump.