Saddle of venison with Brussels sprouts
Time: 30 min. preparation time, 15 min. baking time
Nutrition: Calories ca 381 / Protein 46g / Carbohydr. 6g / Fat 18g
Ingredients (3 servings)
|500 g||saddle of venison (boned)|
|2 tsp||game seasoning|
|500 g||Brussels sprouts|
|30 g||pine nuts|
|150 ml||meat or vegetable stock|
|vegetable oil for frying|
|lingonberry jam to serve|
large ovenproof pan, oven, large frying pan, hand blender, cooking spoon, cutting board, small sauce pan, knife
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.
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
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
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
Now, puree the Brussels sprout hearts. Add salt and pepper to taste.
salt / pepper
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
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
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