Pairs with Elephant Island Black Currant Wine
Prep Time: 30 minutes
Cook Time: ~20 minutes + 5-minute resting
Servings: 2–3

Ingredients

  • 500g venison steak (e.g., year-and-a-half-old whitetail doe)
  • 2 tbsp cracked black pepper
  • 1 red onion
  • 100g Roquefort cheese (or any preferred blue cheese)
  • Salt to taste
  • 1 cup creamed corn (homemade or a Canadian canned variety)
  • ½ cup wild rice (recommend Untamed Feast from Alberta)
  • 1 tbsp neutral vegetable oil (e.g., Canadian canola oil)

Instructions

PREPARATION

  1. Remove the venison from the fridge and let it rest at room temperature for 30 minutes before cooking. This prevents the meat from cooking unevenly.
  2. Prepare a grill or open fire. This dish is excellent cooked over an open flame, but a traditional grill works just as well.
  3. Place the whole red onion over the heat and cook until softened with a charred exterior. Set aside.
  4. Meanwhile, cook the wild rice and warm the creamed corn according to your preferred method.

SEASONING THE VENISON

  1. Spread the cracked black pepper on a clean surface and coat the venison by rolling it in the pepper until fully covered. The pepper should appear excessive—this is intentional.
  2. Lightly season the venison with salt.
  3. Coat the venison with a thin layer of vegetable oil to enhance searing and prevent sticking.

COOKING THE VENISON

  1. Place the venison on the grill or fire and cook over moderate heat to avoid an overly crusty exterior with a raw center.
  2. Cook for 6-7 minutes per side or until the internal temperature reaches 140°F (medium-rare).
  3. Remove the venison from the heat and let it rest for 5 minutes before slicing.

PLATING

  1. Slice the venison into thin strips.
  2. Arrange the wild rice in the center of the plate, surround it with creamed corn, and top with the venison slices.
  3. Crumble Roquefort over the top and separate the charred red onion into petals, placing them around the dish.
  4. If available, finish with a pinch of high-quality flaky salt.

Wine Pairing

Pair with Elephant Island Black Currant Wine to complement the rich, gamey flavors of the venison.