Culinary start to the fall

The hot summer days are slowly coming to an end and so the light summer dishes are gradually being replaced by other traditional delicacies. For this reason, we would now like to bring a little piece of faraway gourmet cuisine and fall enjoyment to your home with this delicious saddle of venison with roasted pumpkin and Brussels sprouts.

Ingredients

• 100 g Brussels sprout leaves
• 250 g nutmeg pumpkin
• 1 tsp honey
• 400g saddle of venison (without skin and tendons)
• Salt, pepper
• 1 sprig of rosemary
• 3 juniper berries, crushed
• 1 tbsp clarified butter
• 50 ml Madeira
• 200 ml vegetable stock
• 150 ml cream
• 50 g butter (cold)

Preparation

Blanch the Brussels sprouts in boiling salted water for one minute and then rinse them in cold water to preserve their beautiful green color.

Preheat the oven to 150 C°. Meanwhile, salt and pepper the saddle of venison all over and sprinkle with rosemary and juniper berries. Then sear the saddle of venison in hot clarified butter. Remove the meat from the pan and place it in the preheated oven for 10 minutes.

Deglaze the roasting residue in the pan with Madeira and then pour in the vegetable stock and cream. Season the stock and reduce by about 1/3. Pour the sauce through a fine sieve into a small pan. You can then season the stock again.

Now peel the pumpkin and cut it into thin slices about 5 mm thick. Then fry these slices in a large pan with a little oil for about 2 minutes on each side over a medium heat. Now add the Brussels sprouts and honey, season the mixture with salt, cover and keep warm.

To create not only the perfect distant view taste, but also the perfect distant view look, cut the saddle of venison diagonally and layer the roasted pumpkin slices alternately with the Brussels sprout leaves and the saddle of venison in the middle of the plate.

Now all you need is the sauce: take the cold butter and add it in small pieces to the Madeira cream sauce. Blend with a hand blender until frothy and pour the sauce over the meat and vegetables.

Tip: The butter must be mixed into the sauce when cold to thicken the sauce. Green peppercorns would also be an excellent addition to the sauce.

We wish you every success and bon appétit!