Venison Denver Leg Steaks with Cauliflower, Maple-Glazed Brussels & Red Wine Demi-Glace

Ryan AndersonAll Recipes, General, Venison Recipes

Venison Denver Leg Steaks with Cauliflower, Maple-Glazed Brussels Sprouts & Red Wine Demi-Glace

MAKES 2-4 SERVINGS
wine WINE PAIRING

Northern Rhone Syrah

Avenison Denver leg is the whole leg deboned and separated into its component muscles. You can cut the muscles into steaks, as we do here, or into medallions. Despite being a leg cut, Denver legs are very tender. Our farmed venison is milder tasting than hunted venison and well-matched in this dish by a rich demi-glace and a chile-sparked maple glaze.

INGREDIENTS
  • Brussels Sprouts:
  • 4 cups maple syrup
  • 2 Calabrian chilies
  • 2 oz fresh thyme sprigs
  • 1 shallot, roughly chopped
  • 1 clove of garlic, crushed
  • 2 limes, juiced
  • 1/3 cup fish sauce
  • 1 ½ lbs Brussels sprouts, halved
  • Cauliflower:
  • 1 head of orange or purple cauliflower, cut into florets
  • Olive oil
  • 2 tbsp unsalted butter, softened

DIRECTIONS

1

Trim any silverskin from the venison (see how to remove silver skin) and cut two pieces of similar size and relatively uniform shape.


  • Prepare the vegetables:

2

Put maple syrup, Calabrian chile, thyme, shallot and garlic in a pot and simmer over low heat for 30 mins. Strain. Add fish sauce and lime juice. Stir to combine. Let sauce cool.

3

Pre-heat oven to 400° F. Toss cauliflower with salt and pepper and 2-3 tablespoons of olive oil. Place on a sheet pan and roast until fork tender, about 20 minutes.

4

Blanche brussels sprouts in salted water till tender. Drain and toss with maple sauce and softened butter. Mix to melt butter and combine. Season with salt. Keep warm.


  • Cook the venison:

5

Season the venison with salt and pepper, then sear it on all sides in an oiled, oven-safe frying pan.

6

Move the pan to the oven and roast until the venison reaches an internal temp of 125-130°F (rare-medium rare).

7

Remove the venison from the pan to a clean plate to rest, loosely covered, for 10-15 minutes.


  • Serve:

8

Slice the venison against the grain and arrange on individual plates with the vegetables. Drizzle the plate with demi-glace.

BROWSE MORE RECIPES