Pan Fried Venison

Pan Fried Venison with Brown Sugar Rub & Nespresso

This delicious recipe, created by Jax Hamilton was a hit at our Nespresso VIP Evening. This dish is served on a white bean puree with salsa verde and a cup of Nespresso Rosabaya. Enjoy!

cook time

10 mins

 prep time 

15 mins

total time

25 mins

Serves 4


  • Rub
  • 1 Nespresso Rosabaya capsule
  • 1 tbsp dark brown sugar
  • ½ tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • Couple stalks fresh thyme
  • Salt and freshly ground black pepper
  • 4 Venison steaks (or loins) 200g each
  • Olive oil
  • Knob of butter
  • Salsa Verde
  • ¼ cup dill, chopped
  • ¼ cup flat-leaved parsley, chopped
  • ¼ cup mint, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp Dijon mustard
  • 4 anchovy fillets
  • 3 tbsp capers, drained and chopped
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • Puree
  • Knob of butter
  • Drizzle olive oil
  • 1 clove garlic
  • 1 small onion, finely sliced
  • 1 tin Cannellini beans, drained
  • 50ml vegetable stock
  • Drizzle cream (or milk)
  • Salt and freshly ground black pepper


  1. Combine the rub ingredients.  Take your steaks, pat dry with kitchen paper, sprinkle over the spice mix, rub into the meat, place in an air tight container and refrigerate for minimum of 1 hour, max 24 hours.
  2. You can make the salsa verde now if you like and leave in the fridge until you’re ready to serve.  Kick off you’re slingbacks, put your feet up, pour a glass of Pinot (Central Otago) watch Coronation Street and laugh like a hyena.
  3. Salsa Verde: pop your herbs, garlic, mustard, anchovy fillets, capers and olive oil in a bowl and mix to form a chunky salsa.  Add lemon juice, salt and pepper to taste, set aside.
  4. Puree: Melt the butter and oil in a medium saucepan, add the garlic and onion, sauté gently until fragrant and soft.  Add the beans to the onion mixture, stir, raise the heat and pour in the stock.  When simmering, reduce the heat and cook for 3 – 5 minutes or until the beans are nice and soft.  Mash or blend to a puree with a hand whizz, add the butter, little milk and whip with a fork until velvety smooth. Keep warm until ready to serve.
  5. Remove steaks at least 1 hour before cooking as they need to be at room temperature.
  6. Drizzle oil in a non-stick, heavy based pan and add the butter, when very hot, sear the steaks on all side for 5 – 6 minutes for medium rare.
  7. When cooked to your liking, remove from the pan, place on a plate to rest and cover with some foil.