Description
A delightful recipe for venison steaks served with a creamy Brussels sprout purée.
Ingredients
Scale
- 2 pounds venison steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F. Season the venison steaks with salt, black pepper, garlic powder, and onion powder.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the venison steaks for 3-4 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 130°F for medium-rare. Remove from the oven and let rest for 5 minutes.
- While the venison is resting, bring a pot of salted water to a boil. Add the Brussels sprouts and cook for about 8-10 minutes until tender. Drain and transfer to a blender or food processor.
- Add the heavy cream, butter, nutmeg, and lemon juice to the Brussels sprouts in the blender. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- To serve, slice the venison steaks and place them on a plate. Spoon the Brussels sprout purée alongside or under the venison.
Notes
- For added flavor, marinate the venison in red wine and herbs for a few hours before cooking.
- You can substitute the Brussels sprouts with cauliflower for a different flavor profile in the purée.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg