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Exotic Spiced Grilled Venison with Sweet Potato Purée and Charred Brussels Sprouts
Exotic Spiced Grilled Venison with Sweet Potato Purée and Charred Brussels Sprouts

Exotic Spiced Grilled Venison with Sweet Potato Purée and Charred Brussels Sprouts
A sophisticated dish featuring tender venison, creamy sweet potato purée, and charred Brussels sprouts.
Exotic Spiced Grilled Venison with Sweet Potato Purée and Charred Brussels Sprouts
Ingredients:
1
Servings
  • 200
    g
     venison loin
  • 300
    g
     sweet potato
  • 150
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     fresh thyme
  • 20
    g
     butter
  • 50
    ml
     milk
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Grilled Venison with Sweet Potato Purée and Charred Brussels Sprouts
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the venison loin with salt, black pepper, and fresh thyme.
  3. Heat a skillet over medium-high heat and add olive oil.
  4. Sear the venison on all sides until browned, about 3-4 minutes per side.
  5. Transfer the venison to a baking dish and roast in the oven for 10-15 minutes for medium-rare.
  6. Peel and cube the sweet potatoes. Boil in salted water until tender, about 15 minutes.
  7. Drain the sweet potatoes and mash with butter and milk until smooth. Season with salt and pepper.
  8. Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper.
  9. Char the Brussels sprouts in a hot skillet until caramelized, about 5-7 minutes.
  10. Let the venison rest for 5 minutes before slicing. Serve with sweet potato purée and charred Brussels sprouts.
Nutrition Per Serving 800 g Per 100g
Energy 602 kcal 75 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 200
    g
     venison loin
  • 300
    g
     sweet potato
  • 150
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     fresh thyme
  • 20
    g
     butter
  • 50
    ml
     milk
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the venison loin with salt, black pepper, and fresh thyme.

Heat a skillet over medium-high heat and add olive oil.

Sear the venison on all sides until browned, about 3-4 minutes per side.

Transfer the venison to a baking dish and roast in the oven for 10-15 minutes for medium-rare.

Peel and cube the sweet potatoes. Boil in salted water until tender, about 15 minutes.

Drain the sweet potatoes and mash with butter and milk until smooth. Season with salt and pepper.

Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper.

Char the Brussels sprouts in a hot skillet until caramelized, about 5-7 minutes.

Let the venison rest for 5 minutes before slicing. Serve with sweet potato purée and charred Brussels sprouts.

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