Venison with Chestnut Pastry

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Venison with Chestnut Pastry
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1 hr 45 min.


For the venison
1 ⅕ kilograms Venison rib
6 Juniper berries
3 allspice
2 cloves
Oranges (zested)
1 organic Orange
2 Tbsps Cognac
3 Tbsps vegetable oil
20 grams butter
l Game stock (prepared)
For the chestnuts
250 grams Chestnut flour
100 grams powdered sugar
100 grams butter
1 egg yolk
For the filling
1 tube finished Chestnut cream
How healthy are the main ingredients?
Juniper berriesclovesOrangeOrange

Preparation steps


For the venison: Trim tendons from vension. Grind spices in a mortar and stir in orange zest, salt, pepper and 1 tablespoon oil. Rub onto venison and marinate for 1 hour. Heat remaining oil and butter in a large roasting pan, then sear venison over high heat. Rinse orange, pat dry and slice. Add orange to venison, then roast in an oven preheated to 200°C (approximately 400°F) for 20 minutes. Baste with game stock.


For the chestnuts: Knead together chestnut flour. powdered sugar, cold butter and egg yolks. Shape into a ball, wrap in plastic and chill for 1 hour.

Thinly roll out and place in a greased baking pan. Bake in an oven preheated to 180°C (approximately 350°F) for 15 minutes. Remove and let cool. Remove from pan and fill with chestnut cream.

Clean venison from bones and slice. Plate vension and serve with orange slices and chestnuts.