Venison En Croûte with Squash Purée and Brussel Sprouts
- For the Brussels sprouts and squash stars
- 150 grams Brussels sprouts
- 8 Pumpkin Star (cut into stars)
- 2 tablespoons butter
- 100 milliliters Vegetable broth
- For the venison en croûte
- 700 grams Venison rib (trimmed)
- freshly ground peppers
- 4 tablespoons sunflower oil
- 200 milliliters Game stock
- 2 tramezzini
- 100 grams Veal sausage
- 2 tablespoons Whipped cream
- 1 tablespoon freshly chopped parsley
- 1 tablespoon Cognac
- 1 tablespoon cold butter
Preheat the oven to 80°C (approximately 175°F) convection.
For the venison en croûte: Rinse the meat, pat dry and cut into 4 equal-sized pieces. Season with salt and pepper. Sear in 1 tablespoon hot oil on all sides then remove from the pan. Deglaze the pan drippings with stock and cook down to 2/3 of the original volume. Season with salt and pepper.
Cut the white bread in half and flatten slightly with your hands. Mix the sausage meat with the cream, parsley and cognac, season with salt and pepper, spread over the bread then use to wrap the venison. Sauté in the remaining oil until golden brown on all sides. Arrange, seam-side down, on a wire rack set over a baking sheet and bake for 30-40 minutes, or until cooked to your liking.
For the purée: Peel the potatoes and cook until tender, about 30 minutes, in salted water. Meanwhile, sauté the chopped squash flesh in 1 tablespoon butter, add about 3 tablespoons water and cook for about 20 minutes, until soft. Drain the potatoes and press through a potato ricer while still hot. Stir in the hot milk and the remaining butter. Purée the squash, add to the potatoes and season with salt and nutmeg.
For the Brussels sprouts: Rinse the Brussels sprouts, trim and separate into individual leaves. Sauté in the hot butter along with the squash stars, add the broth and simmer, stirring occasionally, for about 5 minutes, until the liquid has almost evaporated. Season with salt and nutmeg.
Boil the sauce until slightly reduced, remove from the heat and stir in the cold butter.
Spoon the purée between the serving plates, top with the halved venison, drizzle with sauce and garnish with the squash stars and Brussels sprouts leaves.