Venison loin wrapped in white bread with pumpkin puree and Brussels sprouts

Name: Venison loin wrapped in white bread with pumpkin puree and Brussels sprouts
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 4
Cuisine: German-inspired
Ingredients: 700 g venison medallions (pre‑trimmed); Salt; black pepper (freshly ground); 4 Tbsp sunflower oil; 200 ml game stock; 2 Tramezzini breads; 100 g veal patty; 2 tbsp heavy cream; 1 tbsp freshly chopped parsley; 1 tbsp cognac; 1 tbsp cold butter; 250 g starchy potatoes; 400 g pumpkin flesh; 3 tbsp butter; 75 ml hot milk; Salt; nutmeg; 150 g Brussels sprouts; 8 pieces pumpkin flesh (star‑shaped); 2 tbsp butter; 100 ml Vegetable broth; Salt; nutmeg

Prep: 45min

| Servings: 4 | Cook: 1h

A fresh venison recipe featuring a tender venison loin wrapped in toasted white bread, served with creamy pumpkin puree and caramelized Brussels sprouts, brought to you by Spoonsparrow.

Ingredients

700 g venison medallions (pre‑trimmed)
Salt
black pepper (freshly ground)
4 Tbsp sunflower oil
200 ml game stock
2 Tramezzini breads
100 g veal patty
2 tbsp heavy cream
1 tbsp freshly chopped parsley
1 tbsp cognac
1 tbsp cold butter
250 g starchy potatoes
400 g pumpkin flesh
3 tbsp butter
75 ml hot milk
Salt
nutmeg
150 g Brussels sprouts
8 pieces pumpkin flesh (star‑shaped)
2 tbsp butter
100 ml Vegetable broth
Salt
nutmeg

Instructions

1.
Preheat the oven to 80 °C fan.
2.
Wash, pat dry and cut the venison into four equal portions. Season with salt and pepper. Quickly sear each side in 1 tbsp hot oil, then remove from pan. Deglaze the pan with game stock and reduce by about two‑thirds. Season again with salt and pepper.
3.
Cut each slice of white bread diagonally and press slightly flat with your hand. Mix the veal patty with cream, parsley and cognac; season and spread onto the Tramezzini. Place a venison loin on top, wrap firmly in the bread, and sear all sides in the remaining oil until golden brown. Start from the seam side, then finish in the oven on a rack (fat pan underneath) for 30–40 min until pink through.
4.
For the puree, peel and boil potatoes in salted water for about 30 min. Meanwhile sauté diced pumpkin flesh with 1 tbsp butter, add ~3 tbsp water, and steam gently for ~20 min until soft. Drain potatoes, mash while hot or press through a potato masher, then stir in hot milk and remaining butter. Blend the pumpkin finely and fold into the mashed potatoes; season with salt and nutmeg.
5.
Wash Brussels sprouts and split into individual leaves. Sauté with pumpkin stars in hot butter, add broth, and simmer for about 5 min until liquid nearly evaporates, seasoning with salt and nutmeg.
6.
Bring sauce to a boil, remove from heat, and whisk in cold butter.
7.
Plate: place the puree in the center of each plate, lay the halved venison loins on top, drizzle surrounding sauce, and arrange pumpkin stars and Brussels sprout leaves around.