Jenever is the national liquor of the Netherlands. In this dish, jenever is used as a poaching liquid. If it sounds a bit odd to you, consider that jenever is made with juniper berries, which are often used to impart a savory kick to game dishes.
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
- 2 deer steaks (approx. 5 oz/125 g each)
- 7 fl oz jenever (200 ml)
- 7 fl oz beef stock (200 ml)
- 9 oz butter (250 g)
- 1 tbsp juniper berries, crushed
- 3 cloves
- 1 bay leaf
Remove the deer steaks from the fridge and allow them to come to room temperature. In a large soup pot, bring the jenever, beef stock, butter, juniper berries, cloves and the bay leaf to a simmer on a medium heat. Add the deer steaks, reduce the temperature to a low simmer and poach for 15 minutes (if you like your venison cooked medium-rare). Rest the meat for a few minutes while you plate up. Carve the deer steaks into thin slices. Serve with cauliflower mash, red cabbage , and a simple slick of gravy .