Deer steak recipe by Jonathan Zandbergen

Deer steak with pepper cake and game gravy


Preparation of Deer Steak
  • 4 dear steak (125 gram each)
  • 3 slices of pepper cake
  • 4 twigs of thyme
  • 2 beetroot
  • 200 gr butter
  • 20 ml (sherry) vinegar
  • 1 tbsp five spice (1 cinnamon sticks, 2 pieces of star anise, 1 el coriander seeds, 1 tbsp fennel seeds, 1 el black pepper)
  • Olive oil
  • Pepper and salt

Cut the pepper cake in thin slices and place them on a sheet of baking paper in the oven of 150˚C for 15 minutes. Let them cool down and mash them into pulp by using a mortar.

Sieve the powder above a pan and add 30 grams of butter. Melt the butter with pepper cake, some pepper and salt and keep steering until it is a nice paste. Now get a sheet of baking paper and spread the paste in a thin layer on top of the baking paper. Put it in a fridge and to firm.

Boil the beetroots for approx. 1 hour in water, and cut them in pieces of 2 cm. Now use a small cooking ring to extract small cylinder shaped rings from the beetroot. Glace the tower of beetroot with a tad bit of butter and vinegar.

Boil the game stock with spices until you have 50 ml. Sieve the fond and mix it with 35 gr of butter.

Season the dear steak with pepper and salt and bake them in 3 minutes golden brown in butter with a twig of thyme. Put the steaks in a baking dish. Cut the crust of pepper cake in slices that equal the size of a steak. Cover the steaks with the pepper cakes and put the baking dish in an oven of 180˚C for 5 minutes.

Remove the steaks from the oven and let them rest for 5 more minutes. Serve the steaks with the beetroots and game stock. Side dishes such as celeriac fondant or mashed celeriac complement this dish in an extraordinary way. Enjoy!

You can order Venison Goulash online or in a store near you.

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NOTE:  game may contain hail fragments.

Preferably thaw one day in advance outside the packaging and in the refrigerator.


Heat the meat to 70°C at the core. Briefly sear the steaks on both sides in a hot pan. Total of about 5 minutes.


Roe steak with thyme, feta salad and pita bread

4 Servings


  • 4 Roe deer Steaks
  • leaves from 4 thyme sprigs
  • 1 clove of garlic, crushed
  • 150g mixed young salad leaves
  • leaves of 3 mint sprigs
  • 100g feta cheese, crumbled
  • juice and zest of ½ lemon
  • 6 tbsp of olive oil
  • 4 pita breads

Pat the steaks dry and leave to reach room temperature. Chop the thyme finely and mix with the garlic. Rub both sides of the steaks with the herbal paste and sprinkle with salt and pepper.

Prepare the salad (toss the salad leaves with the feta, mint, 4 tablespoons of olive oil, lemon zest and juice) and divide among four plates. Toast the pita bread in a toaster and put them on the plates. Heat a grill pan and baste the steaks with the remaining oil. Grill the steaks to taste, cut into thick slices and arrange on the plates.