Difficulty: 2/5
Slice the country bread diagonally in half and toast until golden; set aside.
Autumnal garnish: Thinly slice the pearl onions and blanch them briefly; drain and reserve.
Blanch the peeled chestnuts and roughly crumble them.
Slice the button mushrooms and sauté them in a dry pan with a little butter until their moisture evaporates.
Combine the onions, chestnuts, and mushrooms in a sauté pan. Sweat gently with additional butter, ensuring the mushrooms have released their water. Season with salt and freshly ground pepper, then stir in chopped chervil.
Autumn sauce: In a sauté pan, combine the port, balsamic vinegar, wildflower honey, and veal jus. Reduce over medium heat to a syrupy consistency. Season with salt and freshly ground pepper.
Spread the gray pepper mignonette on a large plate. Press each venison steak into the pepper to coat both sides evenly.
Heat a drizzle of sunflower oil in a frying pan over high heat. Sear the steaks well on both sides, then finish cooking in a preheated 200°C oven to your desired doneness.
Arrange the venison steaks on warmed plates. Swirl a knob of butter into the sauce to enrich it, then spoon over the meats.
Surround with the autumnal garnish, sprinkle with extra chervil, and serve with the toasted country bread slices.
Recipe created by Chef Hubert, drawing on classic French game techniques for an authentic seasonal dish.
