Venison fillet in red wine sauce and blackberries with roasted sprouts

Preheat the oven to 180 ° C.

Clean the sprouts, halve them and spread them over a baking sheet covered with parchment paper.

Ris the rosemary needles, sprinkle over the sprouts and drizzle with the oil. Sprinkle with salt and pepper to taste and roast for about 25 minutes in the oven.

Chop the shallot. Heat the butter in a large saucepan and fry the shallot for 3 minutes. Add the sprig of thyme and pour in the wine, wildfarm and apple syrup.

Bring to boil. Leave to boil for 15 minutes on low heat.

Meanwhile, cut the meat into 4 equal pieces. Dab dry with kitchen paper and sprinkle with salt and pepper to taste.

Heat a large skillet. Put the butter and the rest of the oil in the pan.

When the fat is no longer bubbling, put the meat in the pan and fry the fillets in about 6 minutes brown from the outside and rosé inside. Turn them halfway. Let the meat rest for 5 minutes covered.

Beat the rest of the cold butter through the red wine sauce and heat over medium heat. Add the blackberries, take 1 minute off the heat and season with pepper.

Serve the meat with the sauce and the roasted sprouts.