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Mamigateau
Venison fillet in red wine sauce and blackberries with roasted sprouts
A tasty recipe. The gluten-free main course contains the following ingredients: meat, fresh rosemary, shallots and fresh blackberries.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Clean the sprouts, halve them and spread them over a baking sheet covered with parchment paper.
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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.
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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.
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Bring to boil. Leave to boil for 15 minutes on low heat.
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Meanwhile, cut the meat into 4 equal pieces. Dab dry with kitchen paper and sprinkle with salt and pepper to taste.
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Heat a large skillet. Put the butter and the rest of the oil in the pan.
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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.
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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.
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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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