Deer loin and ragout with Brussels sprouts

Last Updated on December 5, 2024

Did venison tempt your taste buds? Then know that this type of meat is rich in protein, B vitamins and iron, and poor in fat. The basis of our dish is deer loin. If you haven’t worked with it before, don’t be afraid. You can do it yourself by following the procedure below. To lighten the meat, we have chosen a pleasantly fragrant combination of Brussels sprouts, celery and mushrooms as a side dish. The herbs include nutmeg and fresh rosemary. This dish is irresistible.

Ingredients:

Number of servings: 800 g of venison loin 350 g Brussels sprouts 300 g celery 250 g mushrooms 80 g of butter 3 pcs garlic cloves 1 sprig fresh rosemary nutmeg pepper salt

Procedure:

Salt and pepper the cleaned deer loin. Sear on all sides in a hot frying pan and place on a cold baking tray in a preheated oven at 100 °C. Leave the meat in the oven for 15-20 minutes (depending on the size of the loin) to ensure it is cooked to medium rare.

Start browning the sautéed and halved kale in butter. Then add the steamed celery, cut into larger noodles. Finally, add the sliced mushrooms and sauté everything. Once the Vegetable Recipes are roasted, sprinkle with nutmeg, salt and pepper. Set the Vegetable Recipes aside and let the 30 g of butter melt.

When the deer loin is nicely browned, melt the butter in a pan with the rosemary and crushed garlic. Place the meat in the pan and baste the meat for a while to let the butter flavour soak into the meat. The stock can be used as a sauce.

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Recommendation:

Watch where the food comes from. The tastiest Vegetable Recipes and meats originate in our meadows and groves. The fact that these ingredients are local saves the thousands of miles that imported products have to travel.

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Source: akademiekvality.cz

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