Venison with Mushrooms and Brussel Sprouts

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Venison with Mushrooms and Brussel Sprouts
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Healthy, because

Even smarter

Venison is leaner than beef and contains less saturated fat. It's rich in iron, B vitamins, and conjugated linoleic acid, which can support a healthy heart.

You can add other vegetables to this dish, like carrots or potatoes. 

Ingredients

for
4
Ingredients
22 ounces Venison loin (fillet)
salt
freshly ground Black pepper
2 tablespoons sunflower oil
2 ⅔ cups Brussels sprouts
4 cups Chanterelle
1 clove garlic cloves
2 tablespoons butter
1 tablespoon freshly chopped parsley
1 sprig rosemary
Nutmeg
4 tablespoons Sour cream

Preparation steps

1.

Preheat the oven to 250°F.

2.
Wash the venison, pat dry and cut into four equal pieces. Season with salt and pepper. Heat the oil and brown the meat on all sides. Then place on a rack (with a drip pan underneath) and cook in the preheated oven for 25-30 minutes, until 'medium'.
3.
Wash and trim the Brussels sprouts and pull off the leaves. Blanch in salted water for 1-2 minutes, then refresh in cold water and drain. Peel and finely chop the garlic. Clean and slice the chanterelles. Heat the butter and saute the mushrooms for 2-3 minutes. Then toss the garlic and Brussels sprout leaves in the butter and reduce the heat. Add the parsley to the pan. Pick off and finely chop the rosemary leaves, reserving a few to garnish. Add to the pan and season to taste with salt, pepper and nutmeg.
4.
Take the venison out of the oven, allow to rest briefly and slice. Serve the Brussels sprouts and chanterelles onto plates, arrange the sliced venison on top and add a few spots of sour cream. Serve garnished with the reserved rosemary.