Venison steak with saffron potato gratin and Brussels sprouts
Even small amounts of saffron are enough to turn it a beautiful yellow. Saffron, by the way, is a type of crocus that blooms purple in autumn. The spice, also called saffron, is obtained from the stigmas of its flowers. To produce one kilogram of saffron, approximately 150,000 to 200,000 flowers are needed. Because this harvest is entirely done by hand, saffron is considered one of the most precious spices.
Brussels sprouts are also known as Brussels cabbage, and in Austria as sprouting cabbage or Kohlsprossen. The main harvest season is in November and December. They are considered to have health benefits.
The small sprouts are rich in vitamins A, B1, and B2, and contain twice as much potassium and iron as white cabbage. Their vitamin C content is twice that of oranges. Consuming Brussels sprouts is said to lower blood pressure and cholesterol levels. Nutritionists point out that 200 grams of Brussels sprouts contain more fiber than 100 grams of whole-grain bread. The German Institute of Human Nutrition in Potsdam-Rehbrücke also highlights the protective function of Brussels sprouts against cell damage.
40 min
Total Time
25 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 | venison steaks (250 g) |
| 2 | waxy potatoes |
| 12 pieces | Brussels sprouts |
| 1 | orange |
| 1 | shallot |
| 200 g | cream |
| 28 g | cherry jam |
| 10 g | hazelnuts |
| 0,1 g | saffron |
| 100 ml | red wine |
| 3 tbsp. | olive oil |
| salt | |
| pepper | |
| sugar |
Instructions
Step 1 of 9:
Preheat the oven to 180 °C top/bottom heat (fan is not recommended). Peel the potatoes and cut into slices approx. 3 mm thin. Wash the Brussels sprouts, trim the stalks and quarter them. Peel the shallot and finely chop it. Coarsely chop the hazelnuts.
Step 2 of 9:
Heat the cream and saffron in a small saucepan, bring to the boil, and simmer over medium heat for 4 minutes. Season with salt and pepper to taste. Rinse the venison steaks, pat dry, and season all over with salt and pepper to taste.
Step 3 of 9:
Layer the potato slices in 2 small baking dishes, fill with the reduced cream to max. 1 cm below the rim, and bake on the middle shelf in the preheated oven for approx. 30 minutes until golden brown.
Step 4 of 9:
Meanwhile, heat a Frying Pan without oil and toast the hazelnuts over medium heat for 2 minutes. Then remove from the Frying Pan and leave to cool. Wash the orange in hot water, grate the zest, and squeeze out the juice.
Step 5 of 9:
Heat oil in the previously used Frying Pan and fry the Brussels sprouts all over over medium heat for 8 minutes. Add the orange juice to the Brussels sprouts. Season with sugar and pepper to taste. Continue frying for 3 minutes.
Step 6 of 9:
In another Frying Pan, heat 1 tbsp oil until very hot and sear the venison steaks over high heat for 1 minute on each side. Then place on a baking tray lined with baking paper and cook in the preheated oven for 8 minutes.
Step 7 of 9:
Heat the Frying Pan again and fry the shallot in the cooking fat for one minute. Deglaze with 100 ml red wine and stir in the cherry jam. Season with salt and pepper to taste, and simmer over medium heat for 5 minutes.
Step 8 of 9:
Remove the venison steaks and gratin from the oven, leave covered to rest for 3 minutes, then halve diagonally. Add the hazelnuts to the Brussels sprouts.
Step 9 of 9:
Place the cherry red wine sauce, saffron potato gratin, and Brussels sprouts on a plate. Arrange the venison steaks on the sauce.
