Login to Save Like

Ingredients

• 4 x 150 g venison fillets, (from the saddle), all skin removed
• 50 g black peppercorns, crushed
• vegetable oil, for frying
• 120 g wild mushrooms, such as ceps, girolles, black trumpets, cleaned of all dirt and sliced
• 500 ml brown chicken stock
• 50 ml aged balsamic vinegar
• 75 g unsalted butter
• 1 tsp chopped chives

• 1 onion, finely chopped
• 25 g unsalted butter
• 1 clove garlic, finely chopped
• 100 ml dry white wine
• 100 ml double cream
• 400 g brussels sprouts, cooked

• 500 g strong plain flour
• 5 eggs
• vegetable oil
• 100 g black pudding, cut into small cubes
• 25 g unsalted butter

Description

For A Stylish Game Dish, Try Anton Edelmann's Tender Venison And Traditional German Pasta Served With A Brussels Sprout Purée

UK TV