Venison fillet with cranberries, mashed potatoes and Brussels sprouts

Ingredients

For 1 serving

• Venison160 g
• Cranberries40 g
• Honey1 teaspoon
• Potatoes200 g
• Reduced-fat milk50 ml
• Brussels sprouts120 g
• Butter5 g
• Extra virgin olive oil8 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: October – January

Method

1. Take the venison out of the fridge so it comes to room temperature. Peel the potatoes, cut them into even pieces of about 4 cm, put them in cold salted water, bring to the boil and cook for 15–20 minutes, until they fall apart with a fork.
2. Meanwhile remove the outer leaves of the Brussels sprouts, cut a cross in the base and boil them in salted water for 8 minutes, until tender; drain.
3. In a small pan cook the cranberries with the honey and a splash of water over medium-low heat for 5 minutes, stirring, until they burst and turn into a thick sauce.
4. Drain the potatoes, mash them at once with a ricer and beat in the hot milk and a pinch of salt, until the mash is smooth and fluffy.
5. Season the venison with salt and pepper. Heat the butter in a frying pan over medium-high heat with the thyme until foaming and sear the fillet for 3 minutes per side, basting with the butter, until golden outside and pink inside; rest it for 5 minutes so it stays juicy.
6. In the same pan sauté the sprouts in the oil for 2–3 minutes, until lightly golden. Slice the venison and serve it with the cranberry sauce, mash and sprouts.