CARNIVORE 3 Venison Steak Au Poivre Chris Greenfield Join the Conversation 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 Explore RECOILweb:Counter-Blade ConceptsConcept Vehicles Unveiled for 2014 Easter Jeep SafariNighthawk Custom - Korth Arms CollaborationHandgun holster selection II: how will you carry? NEXT STEP: Download Your Free Target Pack from RECOILFor years, RECOIL magazine has treated its readers to a full-size (sometimes full color!) shooting target tucked into each big issue. Now we've compiled over 50 of our most popular targets into this one digital PDF download. From handgun drills to AR-15 practice, these 50+ targets have you covered. Print off as many as you like (ammo not included). Get your pack of 50 Print-at-Home targets when you subscribe to the RECOIL email newsletter. We'll send you weekly updates on guns, gear, industry news, and special offers from leading manufacturers - your guide to the firearms lifestyle.You want this. Trust Us.