Glazed venison loin steaks with Printen red wine sauce

Name: Glazed venison loin steaks with Printen red wine sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 dry prints (approx. 20 g each); 750 ml dry red wine; 1 red onion; 50 g Parsley root; 1 TABLESPOON Walnut oil; 1 TABLESPOON + 25 g Butter; 5 Juniper berries; 4 Cloves; 1 Vanilla pod; 1 TEASPOON dried rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 1 (approx. 150 g) small orange; 1/2 (approx. 75 g) Apples; 75 g double cream; 1 kg Potatoes; 500 g Brussels sprouts; 4 Saddle of venison steaks (approx. 200 g each); 1 TABLESPOON Olive oil; 1 TABLESPOON Honey; 200 ml Milk; 7-10 Tbsp grated nutmeg; 30 g Walnut kernels; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 dry prints (approx. 20 g each)
750 ml dry red wine
1 red onion
50 g Parsley root
1 TABLESPOON Walnut oil
1 TABLESPOON + 25 g Butter
5 Juniper berries
4 Cloves
1 Vanilla pod
1 TEASPOON dried rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
1 (approx. 150 g) small orange
1/2 (approx. 75 g) Apples
75 g double cream
1 kg Potatoes
500 g Brussels sprouts
4 Saddle of venison steaks (approx. 200 g each)
1 TABLESPOON Olive oil
1 TABLESPOON Honey
200 ml Milk
7-10 Tbsp grated nutmeg
30 g Walnut kernels
7-10 Tbsp Aluminium foil

Directions

1
Soak the Printen in 150 ml red wine. Peel onion and parsley root. Wash the root and dice them finely. Heat walnut oil and 1 tablespoon butter in a deep frying pan. Fry the onion and parsley root for about 2 minutes.
2
Crush the juniper berries and put them in the pan with the cloves. Continue steaming for 2-3 minutes. Cut open the vanilla pod and scrape out the pulp. Deglaze onion with 600 ml red wine. Add rosemary and vanilla pulp.
3
Season with salt, pepper and coriander and simmer for about 10 minutes. Meanwhile peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
4
Wash apple, grate dry, quarter and core. Cut quarter into thin strips. Pour sauce through a sieve into a pot. Add apple and orange and bring to the boil. Pour red wine from the Printen into the sauce.
5
Mash the Printen a little with the spatula in the bowl and gradually stir into the simmering sauce until it reaches a creamy consistency. Stir in double cream and season with salt and pepper.
6
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Wash the meat, dab dry and season with salt and pepper.
7
Heat 1 tablespoon of oil in a frying pan. Brown the meat in it for 3-4 minutes. Place the meat in an ovenproof dish. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-14 minutes medium heat.
8
About 4 minutes before the end of the cooking time, sprinkle the meat with honey. Drain the potatoes. Add milk and mash to puree. Season to taste with salt, pepper and nutmeg. Remove meat, wrap in aluminium foil if necessary and leave to rest in a warm place for 4-5 minutes.
9
Finely grind the walnuts in the universal chopper. Drain the Brussels sprouts. Add 25 g butter and melt. Sprinkle cabbage with nuts. Season to taste with salt and pepper. Warm the sauce again. Arrange meat, purée, sauce and sprouts on preheated plates.