Pan-Seared Venison Steak with Juniper and Black Peppercorn Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A richly flavored venison steak pan-seared to medium-rare, served with a creamy sauce infused with crushed juniper berries and black peppercorns. This French-inspired venison recipe, ready in about 40 minutes, pairs venison steak, salt, black peppercorns, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz venison steak
• 1 tsp salt
• 1 tsp black peppercorns, crushed
• 1/2 tsp juniper berries, crushed
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp shallots, finely chopped
• 1/2 cup dry red wine
• 3/4 cup beef stock
• 1/4 cup heavy cream

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Instructions

1. Step 1: Pat 8 oz venison steak dry and season evenly with 1 tsp salt, 1 tsp crushed black peppercorns, and 1/2 tsp crushed juniper berries. Let rest at room temperature for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the venison steak and sear for 3-4 minutes per side until a deep brown crust forms and internal temperature reaches 130°F for medium-rare. Remove steak and rest on a warm plate.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 2 tbsp finely chopped shallots and sauté for 2 minutes until translucent and fragrant.
4. Step 4: Pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits. Simmer for 3-4 minutes until reduced by half.
5. Step 5: Add 3/4 cup beef stock and continue simmering for 5 minutes until slightly thickened.
6. Step 6: Stir in 1/4 cup heavy cream and cook for another 2 minutes until the sauce coats the back of a spoon. Adjust seasoning with salt if needed.
7. Step 7: Slice the rested venison steak and serve drizzled with the juniper and black peppercorn sauce.