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🍽️ Tender Venison Loin with Caramelized Onions and Brussels Sprouts

498 kcal · 30 min · 4 servings

Ingredients

• 800 g Venison loin fillet
• Salt
• Pepper (from the mill)
• 3 tbsp Butter
• 1 large red onion
• 1 tsp Powdered sugar
• 80 ml dry white wine
• 4 tbsp Vegetable broth
• 150 ml Whipping cream
• 1 tsp Mild mustard
• 1 tbsp Freshly chopped tarragon
• 350 g Brussels sprouts

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Rinse the venison loin under cold water and pat it dry with kitchen paper.
3. 3. Season the meat generously with salt and freshly ground pepper.
4. 4. Heat 2 tablespoons of butter in a frying pan until it is hot.
5. 5. Sear the venison loin on all sides briefly until it has a brown crust.
6. 6. Remove the meat from the pan and place it in the preheated oven.
7. 7. Let the venison loin cook in the oven for about 30 minutes until pink inside.
8. 8. Peel the onions and cut them into fine dice.
9. 9. Add the remaining butter to the frying pan and sweat the onions in it.
10. 10. Dust the onions with powdered sugar.
11. 11. Let the onions caramelize lightly until they are golden brown.
12. 12. Deglaze the onions with the wine.
13. 13. Let the liquid reduce slightly until it has thickened.
14. 14. Pour in the meat broth and stir well.
15. 15. Add the cream, mustard, and chopped tarragon to the sauce.
16. 16. Season the sauce to taste with salt and pepper.
17. 17. Remove the outer leaves from the Brussels sprouts.
18. 18. Boil the Brussels sprouts in salted boiling water for about 2 minutes.
19. 19. Drain the Brussels sprouts and let them drain well.
20. 20. Remove the venison loin from the oven.
21. 21. Cut the meat into bite-sized pieces.
22. 22. Place the meat pieces on top of the prepared sauce.
23. 23. Add the warm Brussels sprouts.
24. 24. Grind coarse pepper over the dish and serve.
25. 25. Serve with fingerling potatoes that you have tossed in butter.

Nutrition per serving

• kcal: 498
• Protein: 50 g · Fett/Fat: 29 g · Carbs: 6 g