Venison With Cognac Sauce And Duchess Potatoes

Name: Venison With Cognac Sauce And Duchess Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs baking potatoes, cut into chunks; 4 None egg yolks, divided; 6 tbsp milk, divided; 5 tbsp butter; 1/4 tsp freshly grated nutmeg; 4 None venison fillet steaks, each about 5 oz; 4 strips bacon; 1 small Savoy cabbage, shredded; 1 tbsp vegetable oil; 1 None onion, chopped; 1 2/3 cup chicken stock; 4 tbsp brandy; 2 tsp green peppercorns in brine, drained; 2 tsp cornstarch

Servings: persons

1 3/4 lbs baking potatoes, cut into chunks
4 None egg yolks, divided
6 tbsp milk, divided
5 tbsp butter
1/4 tsp freshly grated nutmeg
4 None venison fillet steaks, each about 5 oz
4 strips bacon
1 small Savoy cabbage, shredded
1 tbsp vegetable oil
1 None onion, chopped
1 2/3 cup chicken stock
4 tbsp brandy
2 tsp green peppercorns in brine, drained
2 tsp cornstarch

1
Cook the potatoes in boiling, salted water for 15-20 minutes until tender. Drain and return to the pan. Add 3 of the egg yolks, 5 tablespoons of the milk, 1 tbsp of the butter, nutmeg and season. Mash well until smooth.
2
Preheat the oven to 400u00b0F. Place the mashed potato in a large piping bag fitted with a large star nozzle and pipe swirls onto a greased baking sheet. Mix the remaining milk with the remaining egg yolk and brush over the potatoes. Bake in the oven for 20 minutes or until lightly crisped.
3
Season the venison with salt and pepper and wrap a piece of bacon around each, securing with string. Cook the cabbage in boiling water for 5 minutes. Drain well and return to the saucepan.
4
Heat the oil in a frying pan and brown the venison for 2-4 minutes on each side. Remove from the pan and keep warm.
5
Add the onion to the frying pan and cook for 3 minutes. Add the stock, brandy and green peppercorns. Blend the cornstarch with 2 tablespoons water and add to the pan. Bring to a boil and cook for 2 minutes until thickened.
6
Add the remaining butter to the cabbage and heat through gently, stirring frequently. Serve the venison with the cabbage, potatoes and gravy.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 lbs baking potatoes, cut into chunks, 4 None egg yolks, divided, 6 tbsp milk, divided, 5 tbsp butter, and more.

Yes, Venison With Cognac Sauce And Duchess Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison With Cognac Sauce And Duchess Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions