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Saddle of Venison with Speculoos Crust and Mashed Brussels Sprouts

5 from 3 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 134 kcal

Ingredients
 

For the saddle of venison:

  • 900 g Deer veal back fresh
  • 4 Pc. Juniper berries
  • 0,2 l Venison broth
  • 1 tbsp Elderberry jelly

For the speculoos crust:

  • 50 g Butter
  • 2 Pc. Egg yolk
  • 20 g Prunes

For the Brussels sprouts:

  • 1 kg Brussels sprouts fresh
  • 0,5 Pc. Onion
  • 100 g Bacon
  • 100 ml Cream
  • 3 tbsp Whipped cream stiff
  • 50 g Butter
  • 70 g Cold butter
  • Salt
  • Pepper
  • Nutmeg

Instructions
 

For the speculoos crust:

  • Beat the butter until frothy. Stir in the egg yolks, add the ground speculoos and the finely chopped prunes. Season with salt and pepper. Shape into a thick roll and chill.

For the saddle of venison:

  • Cut the saddle of venison into 5 fillets and season with salt, pepper and juniper and fry in oil on both sides. Place the saddle of venison on a baking sheet.
  • Cut the speculoos crust into 2-3 mm thick slices, place on the saddle of venison and press lightly. Cook for about 8 minutes in a preheated oven at 200 degrees.
  • Boil the frying set in the pan with port wine, game stock and elder jelly and let it reduce. Season to taste, if necessary bind lightly with cornstarch and pour through a fine sieve.

For the Brussels sprouts mash:

  • Clean the Brussels sprouts and put the good outer leaves aside. Cut the Brussels sprouts cross-cut and blanch them in lightly salted water until they are firm to the bite.
  • Cut the onion into small pieces and sauté together with the bacon in soft butter, add the Brussels sprouts, sauté briefly and fill with the cream. Then season and roughly mash with a hand blender. Fold in the whipped cream just before serving.
  • Toss the leaves in clarified butter, season to taste and place on the Brussels sprouts mash.

Nutrition

Serving: 100gCalories: 134kcalCarbohydrates: 2gProtein: 10gFat: 9.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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