Saddle of venison with Brussels sprouts

Step 1/7

• 333⅓ g saddle of venison
• 13⅓ g butter
• 1⅓ tsp game seasoning
• vegetable oil for frying
• salt

• large ovenproof pan
• oven
• cutting board
• knife

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.

Step 2/7

• 333⅓ g Brussels sprouts

• cutting board
• knife

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

Step 3/7

• salt
• pepper
• ⅓ tsp nutmeg
• 100 ml game or vegetable stock

• cooking spoon
• small sauce pan

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.

Step 4/7

• salt
• pepper

• hand blender

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

Step 5/7

• salt
• pepper
• ⅓ tsp nutmeg

• large frying pan
• cooking spoon

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

Step 6/7

• 20 g pine nuts

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.

Step 7/7

• salt
• pepper
• lingonberry jam to serve

• cutting board
• knife

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.

Enjoy your meal!