Saddle of Venison with Celery Puree and Brussels Sprouts with Port Wine Jus

Have the saddle of venison ready at room temperature. Season with salt and fry all over in butter in the pan. Preheat the oven to 100 degrees and place the saddle of venison on a rack after searing. Insert the core temperature measuring device into the back of the venison. Take out the meat at a core temperature of 54 ° and let it rest covered for approx. 5 minutes. Finally toss again in the pan with brown butter, rosemary and thyme. Then cut into small pieces and serve on top of the puree.

Peel and dice the celery and potatoes. Cook in separate pots (in salted water) for approx. 20 minutes until soft. Chop the celery with the hand blender. Put the potatoes in the celery mass with the potato press. Season everything with nutmeg, cream, butter, salt and pepper and stir well.

Peel the Brussels sprouts into individual leaves. Blanch in salted water for 2-3 minutes and chill in ice water so that the color is retained. Finally, caramelize the Brussels sprouts leaves in a pan with butter and sugar and then season with salt and pepper.

Dice the shallots and caramelize them with powdered sugar in the saucepan. Add tomato paste, rosemary and thyme sprigs and roast well. Deglaze with half of the port wine and let it boil down. Then add the second half of the port wine and let it boil down again. Gradually pour in the game stock. Let it be reduced again and again in between. As soon as the sauce is reduced to a third, pass the liquid through a sieve so that it becomes a clean sauce. Add the cranberry jam, season with salt and pepper. Finally, thicken the sauce with cold butter cubes.