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.
Remove the stalks from the Brussels sprouts and carefully pluck off the larger outer leaves. Halve the remaining Brussels sprout hearts.
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.
Now, puree the Brussels sprout hearts. Add salt and pepper to taste.
Sear the Brussels sprouts leaves in a hot frying pan with some vegetable oil; season with salt and pepper and a pinch of 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.
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.