Saddle of venison with Brussels sprouts

Saddle of venison with Brussels sprouts

13 ratings

Florian, entrepreneur


„A great dish for special occasions.“

Difficulty

Hard 💪
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
500 g
saddle of venison (boned)
2 tsp
game seasoning
500 g
Brussels sprouts
30 g
pine nuts
150 ml
meat or vegetable stock
20 g
butter
1 tsp
nutmeg
vegetable oil for frying
salt
pepper
lingonberry jam to serve
Metric
Imperial
  • 500 g saddle of venison (boned)
  • 2 tsp game seasoning
  • 500 g Brussels sprouts
  • 30 g pine nuts
  • 150 ml meat or vegetable stock
  • 20 g butter
  • 1 tsp nutmeg
  • 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

Enjoy with

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.

Nutrition per serving

Cal
381
Protein
46g
Fat
18g
Carb
6g

Step 1/7

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.
  • 500 saddle of venison
  • 20 butter
  • 2 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

Remove the stalks from the Brussels sprouts and carefully pluck off the larger outer leaves. Halve the remaining Brussels sprout hearts.
  • 500 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

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.
  • salt
  • pepper
  • ½ tsp nutmeg
  • 150 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

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

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

Step 5/7

Sear the Brussels sprouts leaves in a hot frying pan with some vegetable oil; season with salt and pepper and a pinch of nutmeg.
  • salt
  • pepper
  • ½ 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

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 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

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.
  • 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.