eCook Meal
French Venison Au Poivre
with lyonnaise potatoes
Feeling fancy tonight? Let’s put that inspiration into your ‘plat du jour’, which is French for the Chef’s dish of the day! This sophisticated meal will feature extra buttery lyonnaise potatoes, a homemade black peppercorn sauce made with a rich beef stock base & fresh cream, which is poured over a browned venison rump steak spiced with NOMU Roast Rub. Served with an artichoke salad for freshness.
Serving guide
Choose your portion size.
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 5-6 minutes (shifting occasionally). Add the remaining Potato and onions, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 8-12 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 5-6 minutes (shifting occasionally). Add the remaining Potato and onions, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 8-12 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.84
for 4 servings · R24.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Balsamic Vinegar needs 40 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Crushed Black Peppercorns needs 10 mlBlack Peppercorns in Grinder 40 g R46.99 · whole pack (size can't be divided)R46.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- NOMU Roast Rub
- Baby Tomatoes
- Free-range Venison Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for French Venison Au Poivre?
The preparation time for French Venison Au Poivre with lyonnaise potatoes is between 20 and 40 minutes.
What is the total time required to make French Venison Au Poivre with lyonnaise potatoes?
The total time required to make French Venison Au Poivre with lyonnaise potatoes is between 40 and 60 minutes.
How many servings does French Venison Au Poivre provide?
4 servings
What are the main ingredients in French Venison Au Poivre?
Artichoke Quarters, Baby Tomato, Beef, Beef Stock, Cream, Crushed Black Peppercorns, Green Leaves, NOMU Roast Rub, Onion, Potato, Sunflower Seeds, Venison Rump, White Balsamic Vinegar
What is the nutritional information of French Venison Au Poivre?
Calories: 770, Carbs: 65 grams, Fat: grams, Protein: 60.3 grams, Sugar: 12.9 grams, Salt: 1430 grams
How do I prepare French Venison Au Poivre?
FOOD’S READY!: Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef! GREEN SALAD: In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning. O-YUM VENISON: Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning. PEPPER SAUCE: Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm. LOVELY LYONNAISE: Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm. ON THE SUNNY SIDE OF THE SEED: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside. PERFECT POTATO: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
What should be prepared from my kitchen to make French Venison Au Poivre?
Artichoke Quarters, Baby Tomato, Beef, Beef Stock, Cream, Crushed Black Peppercorns, Green Leaves, NOMU Roast Rub, Onion, Potato, Sunflower Seeds, Venison Rump, White Balsamic Vinegar
How many calories does French Venison Au Poivre have?
770 calories
How much fat content does French Venison Au Poivre have?
grams