Chef Cory from the Red Sun Fire Roasting Company in Oswego shares his recipe for black pepper encrusted venison steak, with a blood orange reduction, and served with a side of brussel sprouts and roasted red fingerling potatoes.
1 venison steak 12oz
¼ cup black pepper
12 blood oranges
3 fingerling potatoes
6 Brussels sprouts
1/8 pound pancetta
1 tbl whole grain mustard
1 tbl pure honey
½ butter
1 cup extra virgin olive oil
•For the steak rub with fresh cracked black pepper as you wait for your pan to heat up once that heats up place 1 cube butter in with a table spoon of evoo, then place steak in to get nice crust on the outside 3 min on both sides
•For the Brussels sprouts place on a sheet pan in the oven on 350 for 10 min or when they start to brown and get soft. Heat up a pan the same way as the steak and instead put the sprouts in till browning up then and mustard and honey and give a couple of tosses in the pan and ready to go
•¼ the potatoes up toss in evoo and chose of seasonings, place on sheet pan in oven on 350 till golden brown and soft
•Squeeze all juice out of the oranges using a reamer, take all the juice and put in a pan and reduce by ½ then mount with butter.
