Venison Roll with Brussels Sprouts

Clean the mushrooms and cut into fine cubes. Remove the peel from the shallot and the garlic clove and dice finely.

Sauté the mushrooms in hot olive oil, add the shallot, garlic and thyme. Season well with salt and freshly ground pepper, set aside.

Cut the meat into four on the spot pieces. Place between sheets of plastic wrap and flatten with a wide kitchen knife. Season with salt and pepper. Spread the cooled mushrooms evenly on top, roll up and tie with meat thread.

For the sauce, cut the shallot into thin strips, sauté in butter and extinguish with red wine. Add the juniper berries. Reduce liquid by three quarters, add jus, reduce liquid by half.

Pour everything through a sieve. Stir in the cold butter in pieces with a whisk, season.

Cook the cleaned Brussels sprouts in plenty of salted water, toss in butter and season with nutmeg.

Turn fallow deer roulades in flour to the other side, drag through beaten egg and roll in pumpernickel crumbs. Bake for one minute in sufficient fat, remove and cook for ten minutes in a heated oven at 220 °C. Arrange everything on plates.

Recipes from the restaurant :

Our tip: use your favorite red wine for cooking!

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