Venison Steak with Saffron and Potato Gratin with Brussels Sprouts

Cooking Time

25 min

Prep Time

15 min



Skill Level


This wild game recipe is perfect for the cool months, and it is served with a delicious sauce to complement the rich and earthy flavor of the venison.

Our venison steak recipe features a variety of full-flavored spices including subtle and fragrant saffron, plus a red wine and cherry jam glaze, resulting in a vibrant mixture that takes this venison steak to the next level.


Preheat oven to 360°F (upper and lower heat, convection setting is not recommended). Peel potatoes and cut into thin slices. Wash Brussels sprouts, remove stem, and quarter. Peel and finely chop shallot. Coarsely chop hazelnuts.


Heat cream and saffron in a small saucepan. Bring to a boil and reduce at medium temperature for 4 minutes. Season with salt and pepper to taste. Rinse venison steaks, dab dry and season generously on all sides with salt and pepper.


Layer potato slices in 2 baking dishes, fill with reduced cream to just below rim, and bake on a middle rack of preheated oven for 30 minutes until golden brown.


Meanwhile, heat pan without oil and toast hazelnuts at medium temperature for 2 minutes. Then remove from pan and cool. Wash orange, grate peel and juice.


Heat oil in previously used pan and fry Brussels sprouts at medium temperature for 8 minutes on all sides. Add orange juice. Season with sugar and pepper to taste. Fry for another 3 minutes.


In another pan, add 1 tbsp. oil, bring to high heat and fry venison steaks for 1 minute on each side. Then place steaks on baking tray covered with baking paper and cook for 8 minutes on a middle rack.


Heat pan again and fry shallot in the steak drippings for 1 minute. Deglaze with red wine and stir in cherry jam. Season with salt and pepper to taste and simmer for 5 minutes at a medium temperature.


Take venison steaks and gratin out of the oven, let rest, covered, for 3 minutes, and then cut in half at an angle. Add the hazelnuts to the Brussels sprouts.


Arrange cherry and red wine sauce, potato gratin with saffron, and Brussels sprouts on a plate. Place the venison steaks onto the sauce.


  • 2 venison steaks (approx. 8 ozs)
  • 2 waxy potatoes
  • 12 Brussels sprouts
  • 1 orange
  • 1 shallot
  • 1 cup heavy cream
  • 1 tbsp. cherry jam
  • 10 g hazelnuts
  • 0,1 g saffron


  • ½ cup red wine
  • 3 tbsp. olive oil
  • Salt
  • Pepper
  • Sugar

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