Roast venison with cranberries

We're back this week with a new autumnal recipe: roast venison with cranberries.

This meat is accompanied by red wines with strong character, whose tannins are softened by the juiciness and juiciness of the venison.

The Syrah - Maison Rouge, barrel-aged, comes to mind first, with its spicy, powerful and tannic palate. This is a firm, peppery wine whose acidity on the finish adds spice to the pairing.

Ingredients (serves 4) :
- 500g venison fillet
- 225g fresh cranberries
- 500g Brussels sprouts
- 125g sugar
- 1 tsp. cocoa powder
- 50g butter
- 1 tbsp. oil
- 5cl wine vinegar
- 5cl fruit brandy
- salt and pepper
- A bottle of Syrah

Recipe:
Rinse and drain the cranberries. Cook for 15 minutes over a medium heat in a saucepan with the sugar and brandy. Set aside. Blanch the cabbages in boiling salted water for 15 mins. Drain, cut in 2 and set aside.

Season the venison fillet on all sides with salt, pepper and cocoa.

Heat 30g of butter and the oil in a casserole dish. Brown the meat for 5 to 6 minutes, turning it over. Cover the casserole halfway, lower the heat and continue cooking for a further 10 minutes.

Arrange the roast on a preheated plate and leave to rest for 10 mins under aluminium foil.

Deglaze the pan with the vinegar and cranberry coulis, add the remaining butter and the cabbage. Mix and reheat gently. Arrange in the meat dish and serve immediately.

Source: web