Venison fillet in red wine sauce and blackberries with roasted sprouts

Name: venison fillet in red wine sauce and blackberries with roasted sprouts
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 500 g sprouts; 2 twig fresh rosemary; 3 el mild olive oil; 1 shallot; 5 el unsalted butter cold; 125 ml full red wine; 200 ml wild fond; 1 el Apple syrup; 1 twig fresh thyme; 390 g venison fillet broken; 125 g fresh blackberries

A tasty recipe. The gluten-free main course contains the following ingredients: meat, fresh rosemary, shallots and fresh blackberries.

Ingredients

Kitchen Stuff

1 baking paper

Directions

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.

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Nutrition

435Calories

Sodium7% DV160mg

Fat43% DV28g

Protein54% DV27g

Carbs4% DV13g

Fiber24% DV6g

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