Saddle of venison with Brussels sprouts

Saddle-of-venison-with-Brussels-sprouts-7
A great dish for special occasions.

 

Difficulty: Hard

Time: 30 min. preparation time, 15 min. baking time

Nutrition: Calories ca 381 / Protein 46g / Carbohydr. 6g / Fat 18g

Ingredients (3 servings)

500 gsaddle of venison (boned)
2 tspgame seasoning
500 gBrussels sprouts
30 gpine nuts
150 mlmeat or vegetable stock
20 gbutter
1 tspnutmeg
vegetable oil for frying
salt
pepper
lingonberry jam to serve

Utensils

large ovenproof pan, oven, large frying pan, hand blender, cooking spoon, cutting board, small sauce pan, knife

Wine Tip

Pinot Noir, dry
A rich, smooth wine that lures with its mature tannins. An intense bouquet of berries and cherries bewitch the nose and set off the delicate flavor of the tender venison.

Step 1

Saddle of venison with Brussels sprouts

Preheat the oven to 90°C /195°F. Remove the skin and fat from the venison, add salt, and sear for approx. 5 – 7 min. with some vegetable oil. Add butter and game seasoning and finish cooking in the preheated oven for approx. 10 – 15 min.

oven, large frying pan, cutting board, knife

500 g saddle of venison / 20 g butter / 2 tsp game seasoning / vegetable oil for frying / salt

Step 2

Saddle of venison with Brussels sprouts

Remove the stalks from the Brussels sprouts and carefully pluck off the larger outer leaves. Halve the remaining Brussels sprout hearts.

cutting board, knife

500 g Brussels sprouts

Step 3

Saddle of venison with Brussels sprouts

Sear the Brussels sprout hearts in a small sauce pan with some vegetable oil; season with salt and pepper and a pinch of nutmeg. Next, pour stock onto the Brussels sprouts and bring to a boil for approx. 8 – 10 min.

cooking spoon, small sauce pan

salt / pepper / 0.5 tsp nutmeg / 150 ml game or vegetable stock

Step 4

Saddle of venison with Brussels sprouts

Now, puree the Brussels sprout hearts. Add salt and pepper to taste.

hand blender

salt / pepper

Step 5

Saddle of venison with Brussels sprouts

Sear the Brussels sprouts leaves in a hot frying pan with some vegetable oil; season with salt and pepper and a pinch of nutmeg.

large frying pan, cooking spoon

salt / pepper / 0.5 tsp nutmeg

Step 6

Saddle of venison with Brussels sprouts

As soon as Brussels sprout leaves have slightly softened (after approx. 2 – 3 min.) add the pine nuts and roast for an additional 1 – 2 min.

30 g pine nuts

Step 7

Saddle of venison with Brussels sprouts

Slice the saddle of venison and sprinkle salt and pepper on the exposed side. Serve on the Brussels sprout puree and roasted Brussels sprout leaves, adding lingonberry jam to taste.

cutting board, knife

salt / pepper / lingonberry jam to serve