Summary

Ingredients

• 2 steak (s), (venison steaks) à 00 g
• 1 tablespoon mustard
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 100 ml red wine
• 150 g cranberries, (wild cranberries)
• 100 ml orange juice, freshly squeezed
• some orange peel, grated
• some ginger, a small piece
• 500 g sweet potato (s)
• 500 g Brussels sprouts
• 1 small shallot (s)
• 1 handful bacon, diced
• 100 g butter
• 2 tablespoon olive oil
• 1 glass game stock
• 0.5 ½ bottle red wine
• 50 ml cream

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Instructions

1. Mix the marinade of mustard, tomato paste, vinegar, red wine, cranberries, orange juice and spices and let it steep until the sauce is mixed.
2. Wash and clean the Brussels sprouts, cook them in a saucepan with salted water and sugar until al dente and drain. Peel the sweet potatoes and cook them in a saucepan with salted water and a piece of ginger until soft, keep warm. Then collect approx. 200 ml of the cooking water, pour off the rest, and keep the sweet potatoes warm.
3. Preheat the oven to 175 degrees circulating air. Pepper the steaks and fry them vigorously in hot olive oil for 3-4 minutes, then season with salt. Place in a baking dish and cook in the oven to the desired degree of doneness, with us it is at 80 degrees meat temperature, for about 20 minutes.
4. In the meantime, deglaze the frying fat from the steaks with one part red wine and one part game stock and reduce, then stir in the marinade and continue to reduce until the game stock and wine are filled in, then bind with cold butter.
5. Sauté the bacon and onion with butter and toss the Brussels sprouts in them. Mash the sweet potatoes with a piece of butter, cooking water and cream to a puree. Season with a little salt.
6. Arrange everything on plates, cover the steaks with a piece of herb butter, refine the puree with nutmeg or tonka bean (if you have one).