For the polenta stars: heat the milk with butter, add the polenta, bring to the boil. Allow to swell at low temperature for 20 min, stirring, cool a little, brush onto a buttered baking sheet, cool completely. Cut out stars.
Chop vegetables, finely dice onion, fry in oil (1). Add red wine and game stock, simmer for 30 minutes.
Skin the saddle of venison. Heat remaining oil (2) with butter in roasting pan, sear saddle of venison on all sides. Continue roasting in the oven for 20 minutes. Strain game stock through a sieve and boil by half. Pour game stock (3) over the saddle of venison halfway through cooking.
Remove meat from the stove, wrap in aluminum foil. Boil off roast stock with game stock. Keep sauce warm.
Heat Brussels sprouts according to instructions. Fry polenta stars in butter in portions. Clean chanterelles, finely chop shallots, sauté in butter for 5 minutes.
Fig confit: quarter figs, heat red wine with relke, cinnamon and currant jelly. Add figs, bring to boil 1x.
Remove the saddle of venison from the bone, cut into slices. Arrange with chanterelles, polenta stars and fig confit. Pour the sauce over it and add the Brussels sprouts.
E-kitchen stove: degrees: 200
Our tip: Use your favorite red wine for cooking!