Venison with lavender and pepper crust and a chocolate jus

The heat of black pepper and the fragrance of lavender make Paul Merrett's venison a stand-out dish
By Paul Merrett
Venison with lavender and pepper crust and a chocolate jus
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 tbsp black peppercorns
  • 2-3 stalks lavender flowers
  • 1 slices venison loin, 4cm thick
  • oil, for frying
  • large knob of butter
  • 3baby leeks, trimmed and sliced into rings, green parts discarded
  • 1 medium potato, peeled
  • reduced venison stock
  • 1 square chocolate


1. Crush the peppercorns in a mortar with the pestle. Mix in lavender flowers. Roll the edges of the venison loin in this mixture, not coating the middle part.

2. Heat a little oil in a frying pan and cook the crusted edges of the venison loin holding the meat with a pair of tongs and turning until each part is cooked ' about 4 minutes in total. Next cook the uncoated middles for 1 minute on each side for rare. Remove fro the pan and rest for a few minutes.

3. Meanwhile melt a large knob of butter in a pan and sauté the leeks, leaving them with a slight crunch.

4. Grate a potato and remove any excess water by squeezing it in a clean tea towel. Add to a hot, well oiled pan in a single layer. Cook until one side is crisp and golden then turn carefully to cook the other side.

5. Heat a little venison stock and grate in the chocolate. Stir until melted.

6. Serve with venison with the potato rosti, sautéed leeks and drizzle with the chocolate jus.

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