RECIPE BY: Chef Jean Joho — The Eiffel Tower Restaurant Cookbook

Venison Steak Au Poivre with Red Cabbage Confit paired with Mélange

You are probably familiar with beef steak au poivre, but this is a whole new version.  Venison has a richer flavor than beef, so instead of using just pepper on the meat, we combine juniper berries, cloves, allspice and two types of peppercorns for a fuller spice flavor.



Four 6-7 oz venison loins
6 juniper berries
3 cloves
1 Tbsp black peppercorns
1 Tbsp white peppercorns
8 allspice berries
2 Tbsp unsalted butter
2 Tbsp canola oil
Coarse sea salt
Red Cabbage Confit


Preheat oven to 350F

Put the juniper berries, cloves, peppercorns, and allspice berries in an 8-inch sauté pan and toast over low heat, shaking the pan constantly, until fragrant – 2 to 3 minutes.

Transfer the spices to a spice grinder and grind them into a coarse mixture. Put the spices on a platter or in a large shallow bowl. Coat the venison loins in the mixture, pressing down firmly to form a crust.

In a 12-inch ovenproof sauté pan, melt the butter with the oil over medium high heat until the butter sizzles and foams. When the foam begins to subside, add the venison loins and sear them on one side for 1 minute.  Turn them over and transfer the pan to the oven. Roast until an instant read thermometer inserted in the center of a loin registers 120F to 125F for rare – about 6 minutes. Remove the pan from the oven and transfer the venison to a cutting board. Let rest 3 to 4 minutes.

Cut each loin crosswise into 3 equal pieces. Sprinkle the exposed meat with salt. Evenly divide the red cabbage confit among 4 warmed plates. Place 3 slices of venison loin on top of each serving of cabbage and serve at once.