Venison | Brussels sprouts | Potato

Ingredients for 5 servings:

• 1 celery
• 1 leek
• 3 carrots
• 2 onions
• 1 tbsp tomato paste
• ¾ liter red wine
• 500 ml Game stock
• 150 g butter
• salt and pepper
• Blackcurrant jam or raspberry jam
• 1 venison loin, approx. 600 – 800 g
• salt and pepper
• 2 rosemary sprigs
• 1 dash of olive oil
• 1 kg Brussels sprouts
• 1 tbsp butter
• salt and pepper
• nutmeg
• 1 kg potatoes
• 120 g cornstarch
• 2 eggs
• 1 tbsp butter
• 3 pear(s), ripe
• 100 g sugar
• 50 ml vermouth
• 200 ml apple juice
• 2 cardamom pods
• 300 ml currant juice
• 12 g juice thickener

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 8 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 06.03.2025

For the sauce, finely chop the celery, leek, carrots, and onions and sauté in a little oil. Add tomato paste and fry briefly. Gradually deglaze with a little red wine and top up with a little stock. Let the mixture simmer, then strain and top up with more red wine and stock. Reduce the sauce further, add the meat juices from the sous vide bag, and reduce again. Finally, season with butter, salt, pepper, and blackcurrant or raspberry jam. Remove any tendons and silverskin from the venison loin. Season with salt, pepper, and rosemary and vacuum seal with a little olive oil. Cook in the sous vide cooker at 58°C for about four hours. Then remove from the bag and fry briefly under the Beefer or in a hot pan. Then slice. Remove the outer leaves of the Brussels sprouts and separate the cabbage into individual leaves. Blanch very briefly in plenty of salted water, then refresh in iced water. Before serving, toss in butter and season with salt, pepper, and nutmeg. For the potato cakes, boil the potatoes, peel them while still lukewarm, and press them through a ricer. Mix them with the starch and eggs to form a dough. Wrap in cling film and cook in boiling water for 30 minutes. Then slice and fry in butter until golden brown. Peel, halve, and core the pears. Caramelize the sugar in a pan and deglaze with vermouth. Add the apple juice and cardamom pods and simmer the mixture for 20 minutes. Remove the cardamom, let the liquid cool, and pour it over the pears. For the redcurrant glaze, bring the redcurrant juice to the boil and thicken with a juice thickener. Pour the mixture into a dish and let it cool. Slice the venison loin and arrange on a bed of Brussels sprouts. Arrange the potato cakes and pears on the redcurrant glaze. Serve with the sauce. Andreas prepared this recipe as a main course in the show “The Perfect Dinner” – Day 4 in Freiburg, on Thursday, March 6, 2025.