Saddle of Venison on Red Wine Jus with Potato Gratin and Fried Brussels Sprouts

First heat the oil and butter in a large pan. Then fry the saddle of venison for 2-3 minutes (meat side down), turning it every now and then. Salt and pepper the meat. Then place the saddle of venison on a baking sheet with rosemary and the fresh bay leaf and cook in a preheated oven at 160 degrees for 20 to 25 minutes. Then take the saddle of venison out of the oven and let it rest for another 5 minutes in aluminum foil. Release the fillets along the bone before serving and cut them into slices at an angle.

First heat the clarified butter in a large saucepan and sear the veal bones on all sides. Meanwhile, coarsely chop the carrots, leek and onions. Add the chopped onions to the veal bones and fry them. Then add the tomato paste. Next, add the carrots and leeks to the pot and braise them with them.

Now pour a liter of red wine over the ingredients and add the spices. Reduce the red wine over low heat and fill up with new red wine every now and then. In total, the sauce should reduce for about 5 hours. Then rub the reduction through a sieve to avoid lumps. Then put it back in the saucepan and season with salt and pepper to taste.

Reduce the milk and whipped cream to 2/3 of the liquid. Then add the spices. Crush half a clove of garlic and add to the liquid as well. Peel the potatoes (preferably a waxy variety) and cut into thin slices (or slice if necessary).

Rub the other clove of garlic into a baking dish and grease with butter. Put the potatoes in the pan (they should overlap a little) and pour the liquid over them. Then sprinkle with the flakes of butter and the Emmental. Bake in the preheated oven at 200 degrees (convection 180 degrees) for about 30-35 minutes on the middle rack. If the gratin turns too brown, simply cover with aluminum foil before the end of the cooking time.