Tender venison loin boned on Brussels sprout puree and Brussels sprout hearts

Ingredients for 3 servings:

• 500 g saddle of venison, boned
• 2 tsp game spice
• 500 g Brussels sprouts
• 30 g pine nuts
• 150 ml Game stock, ideally homemade
• 20 g butter
• some nutmeg
• some oil
• some salt and pepper
• n. B. Cranberry jam

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Preheat the oven to 90°C. Remove any fat and skin from the venison saddle, season with salt, and sear in a little vegetable oil (approx. 5 minutes). Add the butter and game spices and cook in the preheated oven for approx. 10 minutes. Then turn off the oven, open the door slightly, and let the venison saddle rest for approx. 5 minutes. Remove the stalks from the Brussels sprouts and carefully pluck off the large outer leaves. Halve the remaining hearts. In a small saucepan, sear the Brussels sprout hearts in a little vegetable oil, season with salt, pepper, and a pinch of nutmeg. Then pour the stock over the Brussels sprouts and cook for approx. 10 minutes until soft. Now puree the Brussels sprout hearts. Season again with salt and pepper, if desired. Sear the Brussels sprout leaves in a hot pan with a little vegetable oil, season with salt, pepper, and nutmeg. Once the Brussels sprout leaves have slightly shriveled (after about 2-3 minutes), add the pine nuts and toast for another minute. To serve, carve the venison saddle and lightly season the cut surfaces with salt and pepper. Arrange on top of the Brussels sprout puree and leaves, and serve with cranberry jam, if desired.