Venison or fallow deer saddle steaks with caramelized chestnuts
easy
60 mins
60 mins
Ingredients
- 375 g Brussels sprouts
- 250 g Onions
- 1 can(s) (425 ml) whole, peeled chestnuts
- 1/2 glass (370 ml) Wild cranberries
- 50 g Sugar
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 potty Thyme
- 8 Venison or fallow deer saddle steaks (approx. 75 g each)
- 16 discs (approx. 100 g) Bacon
- 20 g clarified butter
- 1 glass (370 ml) Baby pears
- 20 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean and wash the Brussels sprouts and remove as many leaves as possible. Peel and slice the onions. Drain chestnuts and cranberries separately on sieves. Caramelise sugar in a pan and add 1/8 litre of hot water and vinegar. Add onions, season with salt and pepper and simmer for about 5 minutes. Wash the thyme, dab dry and pluck the leaves from the stems. Add the chestnuts to the onions and simmer for another 3-4 minutes. Stir in 1 tablespoon of cranberries and set aside. Cook the whole sprouts in boiling salted water for about 15 minutes. Add the leaves at the end and cook for 2-3 minutes. Dab steaks dry when washed, wrap with bacon and pin them. Heat clarified butter in a pan and fry the steaks on each side for 3-4 minutes. Season with salt and pepper, wrap in foil and leave to rest. Halve the pears, remove the core. Fill pear halves with remaining cranberries. Drain the Brussels sprouts. Heat the fat in a pot and toss the Brussels sprouts in it. Season with nutmeg. Arrange chestnuts and onions, steaks, Brussels sprouts and pear halves on plates and serve immediately. Duchess potatoes taste good with it
- 2
Dishes: V & B
- 3
Cutlery: Haymann
Nutrition Facts
750 kcal
64 g
33 g
42 g
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