Chevreuil Grand Veneur

Nutrition · per serving

Steps

1. 1

   Take the venison steaks out of the refrigerator 20 minutes before cooking so they lose their chill. Pat them very dry, then season all over with the salt and black pepper. Dry meat sears better and forms a cleaner crust.

   2 x 180 g venison steaks4 g fine sea salt2 g freshly ground black pepper
2. 2

   Start the sauce base: put the bacon lardons in a saucepan over medium heat and cook for 3-4 minutes until they render some fat and begin to colour. Add the finely chopped shallots and the butter, then cook gently for 5-6 minutes until the shallots are soft and lightly golden, not browned hard.

   60 g smoked bacon lardons120 g shallots, finely chopped20 g unsalted butter
3. 3

   Sprinkle in the plain flour and stir for 1 minute to cook out its raw taste. Add the Cognac and let it bubble briefly, then pour in the red wine and brown veal stock. Add the crushed juniper berries, thyme sprigs, bay leaf, and redcurrant jelly. Bring to a lively simmer and reduce for 15-18 minutes, stirring occasionally, until the sauce is glossy and reduced by about one third.

   8 g plain flour20 ml Cognac300 ml red wine250 ml brown veal stock6 juniper berries, lightly crushed2 sprigs fresh thyme1 bay leaf20 g redcurrant jelly
4. 4

   While the sauce reduces, warm the chestnuts. Put the cooked peeled chestnuts, butter, water, salt, and black pepper in a small pan over low heat. Cover and warm gently for 4-5 minutes, shaking the pan once or twice, until the chestnuts are hot and lightly glazed. Keep warm.

   160 g cooked peeled chestnuts15 g unsalted butter30 ml water1 g fine sea salt1 g freshly ground black pepper
5. 5

   Strain the reduced sauce into a clean small saucepan, pressing on the solids to extract flavour. Return it to low heat, stir in the double cream, and simmer for 2-3 minutes until lightly thickened and smooth enough to coat a spoon. Keep warm on the lowest heat; it should be rich but still pourable.

   60 ml double cream
6. 6

   Heat a heavy frying pan until very hot. Add the neutral oil, then sear the venison steaks for about 2 minutes on the first side and 1 1/2 to 2 minutes on the second side for medium-rare, depending on thickness. Venison is lean, so avoid overcooking; the centre should feel springy and reach about 52-54 C before resting.

   10 ml neutral oil2 x 180 g venison steaks
7. 7

   Transfer the steaks to a warm plate and rest for 5 minutes. Resting keeps the juices in the meat and gives you time to check the sauce consistency; if needed, reduce it for 1 more minute, or loosen with a spoonful of water if too thick.

8. 8

   Slice the venison if desired, or leave whole. Spoon some grand veneur sauce onto warm plates, add the venison and the glazed chestnuts, then nap with a little more sauce. Finish with the fresh thyme leaves and serve immediately.

   2 x 180 g venison steaks160 g cooked peeled chestnuts1 tsp fresh thyme leaves

Origin & History

Sauce grand veneur is a classic French hunting-style preparation traditionally served with game such as venison, hare, or wild boar. The name refers to the grand huntsman, and the sauce typically combines red wine, stock, aromatics, and a touch of sweetness, often finished with cream for a refined restaurant-style result.