Venison Noisettes

Serves 4 people. Cooking time: 3 hours 15 min.


  • 6 venison steaks
  • 500 g of venison bones
  • 1 tbs lard
  • 4 onions
  • 1 large carrot
  • 3 tomatoes
  • 2 tbs vinegar
  • 1 bouquet garni
  • 1 tbs flour
  • ½ l of strong red wine
  • ½ l of stock
  • 50 g butter plus 4 nuts of butter
  • 3 tbs brandy
  • 60 g raisins, dried and soaked in warm water
  • Green peppercorns


  1. Melt the lard in a pan and add the bones with the chopped onions, grated carrot, bouquet garni and moisten with the vinegar, and let evaporate, sprinkle over the flour and mix in until browned.
  2. Add the chopped tomatoes, wine and stock and leave to cook for about 2 ½ hours over a gentle heat.
  3. Pass through a sieve and put back on to the heat and reduce until the sauce is syrupy.
  4. Noisettes
  5. Melt some butter and cook the venison, don't over cook, and when they are pink remove from the pan and leave in a warm place.
  6. Deglaze the pan with the brandy, raisins, peppercorns and the sauce you have made, bring to the boil and then correct the seasoning.
  7. Add the nuts of butter by whisking them into your sauce.
  8. Pour over your venison steaks and serves with mash potatoes