John Myers
Ingredients for 4 servings:
- 2 fallow deer fillets (portions depend on the size of the fillets)
- Spice mix (game spice)
- Oil, for frying
- 200 ml Game stock
- 100 ml red wine, dry
- 1 tbsp cranberries
- salt and pepper
- some cornstarch, to bind
- 1 pinch(s) of sugar
- 500 g Brussels sprouts, fresh (frozen goods not suitable)
- butter
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Pull off the outer Brussels sprout leaves one by one until only the small, firm head remains. This residue can be used for other Brussels sprout dishes. Blanch the pulled leaves in salted water, rinse with cold water, and set aside. Trim the fillet, season with game spice, and sear gently in oil. Then place on a plate and cook in a preheated oven at 80-100 degrees Celsius for about 15 minutes. This time depends on the size of the fillet. A young animal will need less time, but an older animal with larger fillets will need longer. I always test how elastic the meat is by using my fingertips. In the meantime, heat the game stock and red wine in the pan juices. Thicken with a little cornstarch, if desired. Add the cranberries and season the sauce with pepper, salt, and a pinch of sugar. Heat butter in another pan and sauté the Brussels sprout leaves. Season with salt, pepper and nutmeg.
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