Venison steaks with onions & chestnuts
easy
75 mins
75 mins
Ingredients
- 500 g Brussels sprouts
- 250 g Onions
- 1 can(s) (425 ml) whole
- 7-10 Tbsp peeled chestnuts
- 7-10 Tbsp salt, white pepper, nutmeg
- 3 tablespoons (50 g) Sugar
- 2 TABLESPOONS White wine vinegar
- 1/2 potty fresher or
- 1 TEASPOON dried thyme
- 1 TABLESPOON Cranberries (glass)
- 8 Venison or fallow deer saddle steaks (approx. 75 g each)
- 8 discs Bacon
- 1 TABLESPOON clarified butter
- 1 TABLESPOON Butter
- 7-10 Tbsp wooden skewers, aluminium foil
Directions
- 1
Clean and wash the Brussels sprouts and cut the stems crosswise. Peel and slice the onions. Drain the chestnuts
- 2
Steam Brussel sprouts covered in little boiling salted water for about 20 minutes
- 3
Caramelise the sugar without stirring until golden yellow. Deglaze with 1/8 l hot water and vinegar and simmer while stirring until the caramel dissolves. Add onion slices. Season with salt and pepper and simmer for about 5 minutes
- 4
4.wash thyme, remove leaves. Add to the onions with chestnuts. Simmer for another 5 minutes. Stir in cranberries
- 5
Dab steaks dry. Wrap with bacon and pin. Fry in hot clarified butter for 3-4 minutes on each side. Season with salt and pepper and let it rest a little in aluminium foil. If necessary, dissolve the meat with a little water and add to the onion and vegetables
- 6
Drain the cabbage. If necessary, melt butter on it, season. Arrange everything. Served with: filled pears with cranberries and duchess potatoes
Nutrition Facts
550 kcal
52 g
17 g
44 g
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