Venison Fillet with Brussels Sprouts and Morels

Ingredients

• 600 g venison fillet
• Salt
• Pepper (freshly ground)
• 2 tbsp sunflower oil
• 400 g Brussels sprouts
• 300 g morel mushrooms
• 1 Garlic clove
• 2 tbsp butter
• 1 tbsp freshly chopped parsley
• 1 sprig rosemary
• nutmeg
• 4 tbsp Sour cream

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Wash the venison, pat dry and cut into four roughly equal pieces. Season with salt and pepper and sear in hot oil on all sides. Place on a rack (under a fat pan) in the oven for 25-30 minutes until pink inside.

3. 3.

   Wash, trim and remove leaves from the brussels sprouts. Blanch in salted water for 1-2 minutes, shock in ice water and drain. Peel and finely chop the garlic. Clean and slice the morels. In hot butter sauté for 2-3 minutes, add garlic and sprout leaves, reduce heat. Add parsley, pluck rosemary needles, set aside some for garnish and finely chop the rest. Add to pan and season with salt, pepper and nutmeg.

4. 4.

   Remove venison from oven, let rest briefly and slice. Distribute the brussels sprout–morel mixture on plates, arrange venison slices on top and spoon a few dollops of sour cream over each. Garnish with remaining rosemary and serve.