Stir-fried Brussels sprouts, mashed potatoes with watercress, pan-fried venison mince and roasted chestnuts
Lunch dish / starter
Preparation time: 45 minutes
Serves 4
Ingredients
Mashed Potatoes
- 800 g floury potatoes
- 1 onion
- 2 cloves garlic
- 1 bay leaf
- Salt and pepper
- Mace
Venison Mince
- 600 g minced venison
- Salt and pepper
- 1 bunch watercress
- Knob of butter
Sauce
- 1 jar cherries in grape juice (37 cl gross)
- 1 large shallot
- 200 ml fruity red wine
- 2 tbsp cherry jam
- Salt and pepper
Stir-Fried Brussels Sprouts
- 500 g Brussels sprouts
- Knob of butter
Roasted Chestnuts
- 4 chestnuts
- Knob of butter
- 4 rings, 10 cm diameter
Preparation
Mash: Peel the potatoes. Peel the onion and garlic cloves. Cut the potatoes into pieces and finely chop the onion and garlic. Place everything in a pot, add the bay leaf and cover with water until about three-quarters submerged. Season with salt. Cover and cook until tender. Drain, reserving some of the cooking liquid.
Mash the potatoes with some of the cooking liquid and a knob of butter until smooth and creamy. Season with pepper, mace and additional salt if needed.
Venison mince: Fry the minced venison and season well. Roughly chop the watercress, keeping a few sprigs aside for garnish. Fold the venison and watercress into the mash.
Sauce: Place all ingredients in a saucepan and reduce for about 12 minutes. Blend until smooth to obtain a thick coulis.
Brussels sprouts: Cut the sprouts into quarters. Stir-fry gently in butter until tender yet crisp.
Chestnuts: Heat the fryer to 170°C. Score the chestnuts and fry for about 4 minutes in hot oil. Peel and chop into pieces.
Finishing
Lightly oil the rings. Place one ring on each plate and fill with the mash. Spoon the sauce around. Arrange the Brussels sprouts alongside and finish with the roasted chestnut pieces and a few sprigs of watercress.
Used culinary techniques
