Venison back steak with fig sauce
easy
60 mins
60 mins
Ingredients
- 1 package Croquette powder (for 0.375 l liquid)
- 600 g Brussels sprouts
- 7-10 Tbsp Salt
- 30 g clarified butter
- 3 Figs
- 200 ml dry red wine
- 2 TABLESPOONS Currant Jelly
- 1 TEASPOON Cornstarch
- 1 knife tip ground cinnamon
- 1 knife tip ground
- 7-10 Tbsp Cardamom
- 4 (150 g each) Saddle of venison steaks
- 4 discs Bacon
- 7-10 Tbsp Steak pepper
- 500 g white cooking fat
- 7-10 Tbsp Mint
- 7-10 Tbsp wooden skewers
Directions
- 1
Stir the croquette powder into 3/8 litres of cold water and leave to swell for 10 minutes. Form finger-thick croquettes from the dough with moistened hands. Clean and wash the Brussels sprouts and remove a few leaves from the heads as desired.
- 2
Cook cabbage heads in salted water with 10 g clarified butter for about 15 minutes. Blanch the leaves in the vegetable water shortly before the end of the cooking time. Cut 2 figs in half and remove the flesh. Bring red wine, redcurrant jelly and fig flesh to the boil and let it boil down for 5 minutes.
- 3
Stir the starch in a little water until smooth and thicken the sauce. Season to taste with cinnamon and cardamom. Wrap 1 slice of bacon around each steak and fix with wooden sticks. Heat the rest of the clarified butter in a pan and fry the steaks for about 8 minutes.
- 4
Occasionally turning. Season with salt and pepper. Heat the cooking fat to 180°C and fry the croquettes in portions until golden brown. Drain the Brussels sprouts and leaves. Cut remaining figs into slices.
- 5
Arrange everything on plates and garnish with fig and mint.
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