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Venison Steak Au Poivre

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A Hunter’s Take on a French Classic

If there’s one recipe every carnivore needs to have in their repertoire, it’s this one. Steak au poivre can trace its roots back before the turn of the 19th century as a classical French dish, brought into American mainstream cooking by none other than the great Julia Child in the 1960s. Some even credit steak au poivre with the prevalence of pepper-crusted steaks and the predecessor to Steak Diane.

With such a lineage, it’s hard to pass up the opportunity when presented with a beautiful backstrap of a fair chase harvested Texas Hill Country Axis taken by my good friend Miguel on a hunt this past fall.

Here’s a list of what you’ll need to create this fantastic dish based on the recipe provided by Chef Albert Wutsch, with a few small changes of my own. Check out a full profile on Chef Wutsch elsewhere in this issue.

To read the rest of this article, click here to purchase a copy of CARNIVORE 3

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