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 | firm-cooking 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 oven to 180 °C conventional/fan (convection not recommended). Peel potatoes and cut into approx. 3 mm thin slices. Wash Brussels sprouts, remove the core, and quarter. Peel and finely chop shallot. Roughly chop hazelnuts.
Step 2 of 9:
Heat cream and saffron in a small pot, bring to a boil, and simmer at medium temperature for 4 minutes. Season with salt and pepper to taste. Rinse venison steaks, pat dry, and season all around with salt and pepper to taste.
Step 3 of 9:
Layer potato slices in 2 baking dishes, fill with the reduced cream up to a maximum of 1 cm below the rim, and bake in the preheated oven on the middle rack for approx. 30 minutes until golden brown.
Step 4 of 9:
Meanwhile, heat a pan without oil and toast hazelnuts at medium temperature for 2 minutes. Then remove from the pan and let cool. Wash orange thoroughly with hot water, grate the zest, and squeeze the juice.
Step 5 of 9:
Heat oil in the previously used pan and fry Brussels sprouts at medium temperature for 8 minutes, turning occasionally. Add the orange juice to the Brussels sprouts. Season with sugar and pepper to taste. Continue frying for 3 minutes.
Step 6 of 9:
Heat 1 tbsp oil strongly in another pan and sear venison steaks on both sides for 1 minute each at high temperature. Then place on a baking sheet lined with parchment paper and cook in the preheated oven for 8 minutes.
Step 7 of 9:
Reheat the pan and fry shallot in the pan drippings for one minute. Deglaze with 100 ml red wine and stir in cherry jam. Season with salt and pepper to taste and simmer at medium temperature for 5 minutes.
Step 8 of 9:
Remove venison steaks and gratin from the oven, let rest covered for 3 minutes, then halve diagonally. Add hazelnuts to the Brussels sprouts.
Step 9 of 9:
Place cherry-red wine sauce, saffron potato gratin, and Brussels sprouts on a plate. Arrange venison steaks on top of the sauce.
