Fallow Deer Fillet with Sautéed Brussels Sprouts Leaves

Summary

Ingredients

• 2 fillet (s) fallow deer (portions depend on the size the fillets)
• Spice mixture, (wild spice)
• Oil, for frying
• 200 ml game stock
• 100 ml red wine, drier
• 1 tablespoon cranberries
• salt and pepper
• some cornstarch to tie
• 1 pinch (s) sugar
• 500 g Brussels sprouts, fresh (frozen oods unsuitable)
• butter
• nutmeg

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Instructions

1. Pluck the outer Brussels sprouts leaves one by one until only the small firm head remains. This rest can be used very well for other Brussels sprouts dishes. Blanch the plucked leaves in salted water, rinse in cold water and set aside.
2. Trim the fillet neatly, season with game spices and gently fry in oil. Then place on a plate and cook in a preheated oven at 80-100 degrees for about 15 minutes. This time depends on the size of the fillet. Rather less from a young animal, correspondingly longer from an older animal with larger fillets. I always use a finger test to test how elastic the meat is.
3. In the meantime, heat the game stock and the red wine in the frying stock. If necessary, bind with a little cornstarch. Add the cranberries and season the sauce with salt and pepper and a pinch of sugar.
4. Heat butter in another pan and sweat the Brussels sprouts leaves in it. Season with salt, pepper and nutmeg.