Venison Steaks with Forest Berry Compote and Broccoli Spinach Mash

For the venison steaks with wild berry compote and broccoli spinach mash, preheat the oven to 170 degrees. Defrost the spinach. Peel the potatoes, wash them and cut them into even pieces.

Peel and halve the Jerusalem artichokes and parsnips. Place parsnips and Jerusalem artichokes in an ovenproof dish, drizzle with 2 tablespoons olive oil and season with salt and pepper.

Then place the dish in the preheated oven for about 30 minutes. Clean the broccoli and cut into florets. Put the potatoes and broccoli in a pot with water and salt.

Simmer for about 20 minutes. Then drain, add the spinach, also the herb cream cheese and the warmed milk. Mash everything and season with salt and pepper. Heat 2 tablespoons of olive oil in a pan and sear the venison steaks on both sides.

Remove from the pan, wrap in aluminum foil and let rest. Add the wild berry jam to the roast, also the cranberries and heat.

Then arrange the venison steaks with the wild berry compote, broccoli spinach mash, parsnips and Jerusalem artichokes on preheated plates.

Preparation Tip:

The venison steaks with forest berry compote can also be served with simple mashed potatoes.

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