Venison steaks on cranberry sauce, bacon Brussels sprouts and sweet potato mash

Ingredients for 2 servings:

• 2 steak(s), (venison steaks) of 200 g each
• 1 tbsp mustard
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 100 ml red wine
• 150 g cranberries (wild cranberries)
• 100 ml orange juice, freshly squeezed
• some orange peel, grated
• some ginger, a small piece
• 500 g sweet potatoes
• 500 g Brussels sprouts
• 1 small shallot(s)
• 1 handful of bacon, diced
• 100 g butter
• 2 tbsp olive oil
• 1 jar Game stock
• ½ bottle of red wine
• 50 ml cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mix the marinade of mustard, tomato paste, vinegar, red wine, cranberries, orange juice, and spices and let it simmer until ready to use. Wash and trim the Brussels sprouts, cook them in a pot with salted water and sugar until al dente, then drain. Peel the sweet potatoes and cook them in a pot with salted water and a piece of ginger until soft, then keep warm. Reserve about 200 ml of the cooking water, drain the rest, and keep the sweet potatoes warm. Preheat the oven to 175 degrees Celsius (convection oven). Season the steaks with pepper and sear them all over in hot olive oil for 3-4 minutes, then season with salt. Place in a baking dish and cook in the oven for about 20 minutes until cooked to your liking (we use 80 degrees Celsius for meat temperature). Meanwhile, deglaze the steak fat with one part red wine and one part game stock and reduce. Stir in the marinade and continue to reduce until the game stock and wine are incorporated. Then, combine with cold butter. Sauté the bacon and onion in butter and toss in the Brussels sprouts. Mash the sweet potatoes with a knob of butter, the cooking water, and cream. Season with a little salt. Arrange everything on plates, top the steaks with a knob of herb butter, and refine the purée with nutmeg or tonka bean (if you have it).