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.

RECIPE BY MARK COCKCROFT
Ingredients
- 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
Directions
Sprinkle the mixture evenly over both sides of both chops; set aside for 20 minutes. Assemble and prepare the rest of the ingredients.
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.
Taste for seasoning and add salt if necessary. Add chives and mix well. Place each chop on a plate and drizzle with sauce. Enjoy!