Saddle of venison in a nut coat with bread dumplings and red wine sauce

Name: Saddle of venison in a nut coat with bread dumplings and red wine sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g detached saddle of venison; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml dry red wine; 2 TABLESPOONS Wild spice; 5 Bread rolls from the previous day (approx. 50 g each); 200 ml Milk; 1 Onion; 4 TABLESPOONS Sunflower oil; 1 collar Parsley; 2 Eggs (size M); 500 g Brussels sprouts; 1 TABLESPOON + possibly some sugar; 200 ml Vegetable broth; 8 Shallots; 3-4 Tbsp dark sauce thickener; 2 TABLESPOONS Walnut kernels; 2 TABLESPOONS Hazelnut kernels; 2 TABLESPOONS Pumpkin seeds; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g detached saddle of venison
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml dry red wine
2 TABLESPOONS Wild spice
5 Bread rolls from the previous day (approx. 50 g each)
200 ml Milk
1 Onion
4 TABLESPOONS Sunflower oil
1 collar Parsley
2 Eggs (size M)
500 g Brussels sprouts
1 TABLESPOON + possibly some sugar
200 ml Vegetable broth
8 Shallots
3-4 Tbsp dark sauce thickener
2 TABLESPOONS Walnut kernels
2 TABLESPOONS Hazelnut kernels
2 TABLESPOONS Pumpkin seeds
7-10 Tbsp Aluminium foil

Directions

1
Wash the saddle of venison, dab dry and season with salt and pepper. Place in a bowl with red wine and wild spices and marinate for 3-4 hours.
2
For the bread dumplings, cut rolls into fine slices. Bring milk to the boil and pour over the rolls. Season with salt and pepper and mix everything well. Cover and let it stand for about 1 hour.
3
Peel and finely chop the onion. Heat 1 tablespoon of oil and fry the onion cubes in it until translucent. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Knead eggs, onion and parsley into the bread roll mixture.
4
Form about 8 dumplings from the dumpling mixture with moistened hands.
5
Clean and wash the Brussels sprouts, remove the outer leaves and quarter the little heads. Heat 1 tablespoon of oil in a frying pan. Add the sprouts and sauté. Add sugar and allow to caramelize slightly.
6
Deglaze with broth and bring to the boil and simmer for about 6 minutes. Season to taste with salt and pepper.
7
Peel the shallots. Remove the saddle of venison from the marinade and let it drain a little. Heat 2 oils in a pan. Sauté the saddle of venison and shallots thoroughly all around. Remove the meat and place in an ovenproof dish.
8
Deglaze the frying set and shallots with the red wine stock and reduce by half. Stir the sauce thickener into the sauce and bring to the boil. Season to taste with salt, pepper and possibly sugar.
9
In the meantime, put the dumplings in plenty of boiling salted water and let them simmer in an open pot for about 15 minutes. Roast nuts and seeds in a pan without fat. Take them out, chop roughly and spread on the saddle of venison.
10
Finish cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 6 minutes. Remove, wrap in aluminium foil and leave to rest for at least 10 minutes.
11
Arrange the saddle of venison, dumplings, Brussels sprouts and the sauce on plates.