Saddle of Venison on Red Wine Beetroot Sauce with Brussels Sprouts and Lippischem

Rating: 5.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Venison loin and Brussels sprouts:

Lippischer Kastenpickert:

Red wine beetroot sauce:


(*) from local hunting grounds, alternatively fallow deer loin Deer loin and Brussels sprouts: * Sauté deer loin briefly in butter, season with salt, season with pepper and steam in the oven at 180 °C for about 15 min. in the fat pan.

* Briefly boil Brussels sprouts in water, quench, toss in butter before serving and season with salt, pepper and a pinch of nutmeg.

Lippischer Kastenpickert:

rise with lid closed.

* Spread dough evenly into a buttered loaf pan dusted with breadcrumbs.

* Bake in oven at 170 °C for 60 to 80 min. until golden, cool.

* Before serving, cut Kastenpickert into finger-thick slices and fry on both sides in a little butter.

Red wine beetroot sauce: * For the sauce, fry the bones of the venison loin in a little fat, season with salt and pepper, extinguish with a dash of red wine.

* Clean and chop the onions and sauté in butter until translucent, add to the bones form.

* Pour a little water and reduce, then pour the remaining red wine and also reduce.

* Remove the bones, strain the sauce through a fine sieve, thicken with turnip greens and add iced butter in flakes before serving.

Serve with potatoes.


Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

Leave a Comment