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🍽️ Tender Venison Fillet with Crispy Chanterelles and Crisp Brussels Sprouts

370 kcal · 30 min · 4 servings

Ingredients

• 600 g Venison Loin Fillet
• Salt
• Pepper (from the mill)
• 2 tbsp Sunflower Oil
• 400 g Brussels Sprouts
• 300 g Chanterelles
• 1 Garlic Clove
• 2 tbsp Butter
• 1 tbsp Freshly Chopped Parsley
• 1 Sprig Rosemary
• Nutmeg
• 4 tbsp Sour Cream

Instructions

1. 1. Preheat the oven to 120 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Wash the venison fillet thoroughly and pat it dry with kitchen paper.
3. 3. Cut the meat into four roughly equal-sized pieces.
4. 4. Season all meat pieces generously with salt and pepper.
5. 5. Heat oil in a large pan and sear the meat on all sides over high heat.
6. 6. Place the seared meat on a wire rack. Place a drip pan underneath it.
7. 7. Put the meat in the oven and bake for 25 to 30 minutes. The meat should remain pink inside.
8. 8. Wash the Brussels sprouts and remove any wilted or yellow outer leaves.
9. 9. Carefully peel off the outer leaves of the Brussels sprouts.
10. 10. Bring a pot of salted water to a boil.
11. 11. Add the Brussels sprouts to the boiling water for 1 to 2 minutes.
12. 12. Remove the Brussels sprouts from the water immediately and shock them with cold water.
13. 13. Let the Brussels sprouts drain well.
14. 14. Peel a garlic clove and chop it finely.
15. 15. Clean the chanterelle mushrooms of dirt and remove the stem ends.
16. 16. Slice the chanterelle mushrooms into thin slices.
17. 17. Melt butter in a pan and fry the chanterelle mushrooms for 2 to 3 minutes.
18. 18. Add the chopped garlic and the peeled Brussels sprout leaves to the pan.
19. 19. Toss the vegetables briefly in the pan and then reduce the heat.
20. 20. Finely chop fresh parsley and add it to the pan.
21. 21. Pluck the needles from a few sprigs of rosemary.
22. 22. Set aside a few rosemary needles for decoration.
23. 23. Finely chop the remaining rosemary and add it to the pan.
24. 24. Season the vegetables with salt, pepper, and a pinch of nutmeg.
25. 25. Take the venison fillet out of the oven and let it rest briefly.
26. 26. Slice the meat into even slices.
27. 27. Distribute the Brussels sprout and chanterelle vegetable mixture onto the plates.
28. 28. Arrange the venison slices attractively on top of the vegetables.
29. 29. Place a dollop of sour cream on each meat slice.
30. 30. Decorate the dishes with the reserved rosemary needles and serve.

Nutrition per serving

• kcal: 370
• Protein: 41 g · Fett/Fat: 21 g · Carbs: 5 g