Saddle of venison steak with fig sauce
- 1 packet kibble powder (for 0.375 l liquid)
- 600 g Brussels sprouts
- Salt
- 30 g clarified butter
- 3 Figs
- 200 ml dry red wine
- 2 EL currant jelly
- 1 TL Cornstarch
- 1 knife tip ground cinnamon
- 1 Knife point ground
- cardamom
- 4 (à 150 g) Saddle of venison steaks
- 4 slices Breakfast bacon
- steak pepper
- 500 g white Edible fat
-
Mint - Wooden skewers
60 minutes
easy
- 1.
- Kroke Stir the kettle powder into 3/8 liters of cold water and allow to soak for 10 minutes. Shape the dough into croquettes as thick as a finger with damp hands. Clean and wash Brussels sprouts and remove a few leaves from the heads if desired.
- 2.
- Cook the cabbages in salted water with 10 g clarified butter for about 15 minutes. Blanch the leaves in the vegetable water just before the end of the cooking time. Halve 2 figs and remove the pulp. Bring red wine, currant jelly and fig pulp to the boil and reduce for 5 minutes.
- 3.
- Mix the cornstarch in a little water until smooth and thicken the sauce. Season with cinnamon and cardamom. Wrap steaks with 1 slice of bacon each and pin with wooden sticks. Heat the remaining clarified butter in a pan and fry the steaks in it for about 8 minutes.
- 4.
- Turn occasionally. Season with salt and pepper. Heat the cooking fat to 180 ° C and fry the croquettes in portions until golden brown. Drain the Brussels sprouts and leaves. Cut the remaining fig into wedges.
- 5.
- Arrange everything on plates and garnish with fig and mint.
1 person approx.:
- 620 kcal
- 2600 kJ
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