4 venison steaks (a 100 g pp)
50 g butter
250 g potatoes, peeled and cut into pieces
20 g butter
100 ml cream
150 g Brussels sprouts
1 star anise
250 ml veal stock
1 tablespoon truffle tapenade
Boil the potatoes for about 15 to 20 minutes. Meanwhile, stir the veal stock and the truffle tapenade together in a pan. Bring to a gentle boil and let it reduce by half. Drain the potatoes and mash them fine. Add the nutmeg, pepper, salt and cream and blend until smooth.
Clean the Brussels sprouts and cook them with the star anise until al dente. Sprinkle the venison fillets with salt and pepper. Melt 50 gr butter in a frying pan and fry the venison steaks on all sides for 6 minutes. Remove the steaks from the pan and wrap them in aluminum foil. Let them rest for 10 minutes. Slice the meat.
Make a ‘wipe’ of the mash on a plate and place the venison steaks on top. Add some halved Brussels sprouts and pour some truffle gravy over the meat.
Tip: make dots on the plate with pumpkin puree and place the Brussels sprouts in between. This complements the rest of the dish nicely.
Source: Leukerecepten by leukerecepten-nl.
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