Roast Venison with Chestnut Sauce
- 600 grams Saddle of venison (ready to cook, trimmed)
- 2 Tbsps vegetable oil
- freshly ground peppers
- 1 onion
- 1 garlic clove
- 350 grams cooked Chestnuts (vacuum-packed)
- 100 milliliters dry Red wine
- 150 milliliters Game stock
- 2 Tbsps Cognac
- 1 Tbsp lingonberry (from a jar)
- 50 milliliters Whipped cream
Rinse and pat dry meat, tie with kitchen string tightly. Heat oil in a pan and sear meat on all sides. Season with salt and pepper and arrange in a baking sheet lined with oiled parchment paper. Bake in preheated oven at 140°C (approximately 275°F) for 20-25 minutes.
Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic until translucent. Puree 200 grams (approximately 7 ounces) of chestnuts with about 8 tablespoons of water in a blender. Halve remaining chestnuts. Add halved chestnuts to onion mixture and saute for a few minutes. Add wine, broth and cognac. Add chestnut puree and jam. Season with salt and pepper and add cream. Simmer for about 10 minutes on medium heat.
Remove venison from the oven, let rest briefly and remove kitchen string, cut into slices. Arrange meat on plates and drizzle with sauce. Serve.