Peppered venison sauté

A quick fry-up

Ingredients

● 4 venison loin fillet steaks

● 2 tsp green peppercorns in brine (drained)

● Olive oil

● Knob of butter

● 2 red onions, skinned and thinly sliced

● 1 tub single cream

● 1 tbsp lemon juice

● Lemon slices to garnish

Method

Cut the steaks into thin strips and finely chop the peppercorns. Heat the butter and oil in a frying pan, add the onions and cook until just beginning to soften. Stir in the venison and peppercorns and cook over a high heat for two to three minutes, stirring often. Lower the heat, stir in the cream and lemon juice and season to taste. Serve with a garnish of lemon slices and noodles and sprinkle with chopped chives.