Saddle of Venison with Sweet Potatoes and Brussels Sprouts

Rating: 4.00 / 5.00 (3 Votes)

Total time: 45 min



Sauté the Brussels sprout leaves. Cut the sweet potato into cubes and stew together with the chanterelles in red wine and roast stock. Cook the remaining Brussels sprouts in salted water until tender. Arrange everything on a plate and garnish with basil.

Our tip: Use your favorite red wine for cooking!

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