|500 g||saddle of venison (boned)|
|2 tsp||game seasoning|
|500 g||Brussels sprouts|
|30 g||pine nuts|
|150 ml||meat or vegetable stock|
|vegetable oil for frying|
|lingonberry jam to serve|
Preheat the oven to 90°C /195°F. Remove the skin and fat from the venison, add salt, and sear for approx. 5 – 7 min. with some vegetable oil. Add butter and game seasoning and finish cooking in the preheated oven for approx. 10 - 15 min.
Remove the stalks from the Brussels sprouts and carefully pluck off the larger outer leaves. Halve the remaining Brussels sprout hearts.
Sear the Brussels sprout hearts in a small sauce pan with some vegetable oil; season with salt and pepper and a pinch of nutmeg. Next, pour stock onto the Brussels sprouts and bring to a boil for approx. 8 – 10 min.
Now, puree the Brussels sprout hearts. Add salt and pepper to taste.
Sear the Brussels sprouts leaves in a hot frying pan with some vegetable oil; season with salt and pepper and a pinch of nutmeg.
As soon as Brussels sprout leaves have slightly softened (after approx. 2 - 3 min.) add the pine nuts and roast for an additional 1 – 2 min.
Slice the saddle of venison and sprinkle salt and pepper on the exposed side. Serve on the Brussels sprout puree and roasted Brussels sprout leaves, adding lingonberry jam to taste.