Venison with Chestnut Puree
- 600 grams Chestnuts
- 125 grams Whipped cream
- 50 milliliters Vegetable broth
- 250 milliliters Game stock (prepared)
- freshly ground peppers
- 1 bunch Soup vegetables
- 2 Venison fillet (800 grams or 1.9 pounds)
- 2 tablespoons clarified butter
- 1 sprig rosemary
- 3 sprigs thyme
- 150 milliliters dry Red wine
- 2 tablespoons lingonberry jam
- 4 Juniper berries
- 2 tablespoons whipped Whipped cream
Cut chestnuts crosswise and toast in an oven preheated to 250°C (approximately 475°F) for about 20 minutes, until shell is cracked. Remove from oven and let cool. Peel chestnuts and set aside about 100 grams (approximately 3.5 ounces) for garnish. Heat remaining chestnuts with cream and vegetable broth, then season with salt and pepper and puree.
Reduce oven temperature to 80°C (approximately 175°F). Rinse, peel and chop soup vegetables. Season venison with salt and pepper.
Heat butter in a pan and cook venison on both sides for about 5 minutes. Remove venison from pan and wrap in aluminum foil. Roast venison in oven for another 30 minutes.
Rinse herbs and shake dry. Cook herbs and soup vegetables to venison pan drippings. Deglaze with red wine and broth, then add mashed lingonberries and juniper berries and reduce by half. Pour sauce through a sieve, then season and keep warm.
Heat chestnut puree and stir in whipped cream. Slice venison diagonally and plate. Add chestnut puree and serve drizzled with pan sauce, garnished with remaining chestnuts.