Venison with Purée

Ingredients

• 500 g starchy potatoes
• 600 g venison loin fillet (pre‑trimmed)
• Salt
• Pepper
• 1 Tbsp clarified butter
• 200 ml red wine
• 100 ml game stock
• 500 g Brussels sprouts
• 4 tbsp butter
• 75 ml hot milk
• 1 Tbsp lingonberries (jar)

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes.

2. 2.

   Preheat the oven to 120°C with upper and lower heat.

3. 3.

   Rinse the venison loin, pat dry, and cut into four roughly equal pieces. Season each with salt and pepper and sear in hot clarified butter until golden brown on all sides. Transfer to a parchment‑lined baking sheet and roast in the oven for about 25 minutes until pink inside.

4. 4.

   Pour off the fat from the pan and deglaze the roasting drippings with red wine and game stock. Reduce by half.

5. 5.

   Wash, trim, and blanch approximately 150 g of outer Brussels sprout leaves in salted water for 2–3 minutes. Shock in ice water and drain. Cook the remaining sprouts in salted water for about 10 minutes until tender. Drain and finely purée. Peel the potatoes, press through a potato masher, and steam to dry. Combine the puréed sprouts with 2 tbsp butter and milk to make a creamy purée; season with salt and nutmeg. Add more sprout cooking liquid if needed.

6. 6.

   Briefly sauté the Brussels sprout leaves in 1 tbsp hot butter.

7. 7.

   Stir the remaining butter with lingonberries into the sauce, seasoning with salt and pepper.

8. 8.

   Serve each half of the venison with sauce, sprout leaves, and purée.

9. 9.

   Offer croquettes on the side as desired.