Christmas comes the whole family together, it is much talked and laughed - and of course eaten. Even those who pay attention to his figure, would like to treat themselves on these special days something. However, many typical Christmas dinners have a lot of fat and many calories. Thanks to Weight Watchers, a delicious Christmas dinner is no longer a problem, because a fine meal does not necessarily mean a lot of calories and fat.
Pickled venison fillet with Brussels sprouts
For 6 people:
- 750 g venison fillet
- 8 juniper berries
- grated peel of 1/2 untreated lemon
- 1 tbsp balsamic vinegar
- 2 teaspoon vegetable oil
- 50 ml Madeira
- 1 glass (400 ml) wildfond
- 4 tablespoons of cream
- 2 tbsp dark sauce binder (instant powder)
- about 1, 500 g Brussels sprouts
- Also: Spätzle or tagliatelle at will, until you are full
POINTS® value: 9 per person
1. Dab the venison filet dry. Crush the juniper berries with the back of the knife. Mix juniper with lemon zest, pepper and vinegar. Rub venison fillet with it. Put in a freezer bag, close the bag and marinate the meat in the fridge for about 4-6 hours.
2. Dab the meat dry. Season with salt. Heat the oil in an oven-proof pan or in a roasting pan. Fry the meat from both sides. Deglaze with Madeira and pour the game stock. Cook in the preheated oven at 200 ° C (gas: stage 3, circulating air: 180 ° C) on the middle rack for approx. 20 minutes.
3. Cook spaetzle or tagliatelle in plenty of salted water according to the package instructions. Let the venison filet rest for approx. 5 minutes. Pour the stock by a sieve into a small pot. Stir cream casually and bring to a boil. Stir in the sauce binder and bring to the boil again. Taste the sauce with salt and pepper. Drain spaetzle.
4. Broth sprouts in salted water for about 20 minutes over medium heat, season with a little nutmeg. Cut the venison fillet and arrange everything together. Preparation time: approx. 20 minutes / Marinating time: approx. 4-6 hours / cooking time (total): approx. 1 hour