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PREP: 25 Minutes COOK: 20 Minutes

Serves 1-2

Difficulty: Intermediate

Impress your guests with this simple but bold herb-rubbed venison steak smothered in a luscious peppery sauce. A splash of gin brings a harmonious note of juniper that is an excellent match with venison. You can also add juniper berries to the peppercorn mix for an extra flavor boost.



  • 1 package (2 pieces) Maui Nui venison shoulder blade chops
  • 1 cup Maui Nui venison bone broth
  • ¼ cup London dry gin (can sub for brandy, scotch, or even dry vermouth)
  • ½ cup heavy cream
  • 1 large shallot, minced
  • 1-1/2 Tbsp minced rosemary
  • 2 Tbsp minced fresh chives
  • 2 tsp mixed peppercorns (black, green, pink – or all black is just fine), very coarsely ground
  • 1 tsp fine sea salt, plus more for seasoning
  • 1 Tbsp butter
  • 1 Tbsp neutral oil
Step 1:
In a mortar and pestle, grind the rosemary and salt together until the rosemary has broken down and the salt is green. If you don’t have a mortar and pestle, mince the rosemary as finely as possible and mix well with the salt using your fingers to fully incorporate the two together.
Step 2:

Sprinkle the mixture evenly over both sides of both chops; set aside for 20 minutes. Assemble and prepare the rest of the ingredients.

Step 3:

When the chops have had time to season, add the oil to a large, heavy skillet and place it over medium-high heat. Add the chops, turning every few minutes, until richly browned on both sides and done to your liking (medium rare-medium, about 8 minutes total). Remove to a plate to rest.

Step 4:
Turn down the heat to medium and add the butter. Once melted add the shallots and a pinch of salt. Cook for a few minutes until soft and translucent, but not browned (adjust the heat as necessary). Turn off the heat, carefully add the gin, and return the pan to the stove. Note* You can flame the liquor if you want but be extra cautious.
Step 5:
When the liquid is almost gone add the broth and peppercorns, scraping up any remaining browned bits on the bottom of the pan. Simmer until reduced and slightly thickened - a spoon swiped across the bottom of the pan should leave a trail, about 3-5 minutes. Add the cream and cook for 1 minute.
Step 6:

Taste for seasoning and add salt if necessary. Add chives and mix well. Place each chop on a plate and drizzle with sauce. Enjoy!

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