Pan-Fried Juniper & Pink Peppercorn Venison Steaks with a Cherry, Chard & Feta Grain Salad

Venison is not just for autumn and winter. This delicious lean meat is available all year round and somehow feels a little bit fancy whenever I have it at home. Fried in a juniper, pink peppercorn and herb butter with lashings of garlic and herbs, it’s a really easy way to elevate the meat without extra effort, while the fruity sweetness from the cherries works beautifully with the gamey flavour of the meat. Cherries and rainbow chard are also bang in season and a feta, walnut grain salad with a moreish dressing just helps bring everything together.

Serves: 2
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

For the venison:
2 venison haunch steaks
50g unsalted butter, softened
6 crushed juniper berries
1 tsp crushed pink peppercorns
2 garlic cloves, lightly crushed
3 sprigs fresh rosemary, finely chopped
Small handful fresh thyme, leaves stripped and finely chopped
Smoked sea salt flakes and freshly ground black pepper

For the grain salad:
200g cooked grains (such as spelt, pearl barley or a mixed grain blend - I use the Merchant Gourmet Glorious Grains)
1 small bunch rainbow chard
150g cherries, halved and stoned
40g walnuts, roughly chopped and lightly toasted
75g feta, crumbled
1 shallot, finely sliced

Dressing:
1 tbsp sherry vinegar (or balsamic vinegar)
3 tbsp walnut oil
1 tsp maple syrup or honey
1 tsp dijon or wholegrain mustard
½ tsp garlic granules
½ tsp onion granules
Salt and freshly ground black pepper

Method

1. Remove the steaks 30 mins from the fridge before cooking.

2. Put the softened butter in a small bowl and add the crushed juniper, pink peppercorns, garlic and herbs. Season generously then mash everything together until combined. Dollop the butter onto a large piece of cling film and roll into a sausage shape. Twist the ends until the log is nice and tight and refrigerate until firm

3. In a small bowl, whisk together the dressing ingredients, taste and correct the seasoning.

4. Remove any tough stalks from the Swiss chard. Slice the stems very finely and finely chop the leaves. Toss the cherries, finely sliced chard stems, and sliced shallots through the dressing and leave to marinate for at least 30 mins while preparing the remaining ingredients.

5. Microwave or heat the grains in a pan until warmed through. Add to a large bowl with the chopped swiss chard leaves to wilt in the heat of the grains, then add the marinated cherries, chard stems, shallots and their dressing. Add the toasted walnuts and most of the crumbled feta. Toss gently to combine and season to taste.

6. Pat the venison steaks dry and drizzle with a little olive oil, massaging it over the meat. Heat a frying pan over a high heat and sear the venison for 2–3 minutes on each side, depending on thickness, until medium-rare.

7. Reduce the heat slightly, add a generous couple of coins of the butter, and some extra crushed garlic cloves, rosemary and thyme if desired. Baste the steaks continuously with the foaming butter for 1–2 minutes.

8. Transfer the venison to a plate and loosely wrap in foil. Leave to rest for 5–10 minutes.

9. Divide the grain salad between serving plates. Slice the rested venison and arrange alongside the salad. Spoon over any buttery pan juices and finish with the remaining feta and an extra crack of black pepper.