Rehmedaillons mit Kastanienpüree

Ingredients

• 400 g marrows
• 500 g potatoes (starchy cooking)
• Salt
• 1 tbsp shallots (finely chopped)
• 1 tbsp butter
• 50 g Heavy cream
• 50 g butter
• 1 tbsp Crème fraîche
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• nutmeg
• 1 slice toast bread
• butter (for toasting)
• 600 g venison back fillet
• Pepper
• rosemary (very finely chopped)
• 3 Juniper berries
• 1 Tbsp clarified butter
• 5 tbsp light port wine
• 80 ml orange juice
• cornstarch (for thickening)
• cranberry jam (for serving)

Instructions

1. 1.

   Slice chestnuts crosswise and roast in a pan or hot oven (220°C fan) until the shell browns and the interior turns golden yellow and slightly toasted. Let them cool, peel, and roughly chop.

2. 2.

   Peel, wash, and cut potatoes into large pieces; boil briefly in lightly salted water until tender, drain, and steam off excess moisture.

3. 3.

   Sauté shallots in hot butter until translucent, add two-thirds of the chopped chestnuts, stir in cream and butter, bring to a boil once. Quickly puree with a blender without overmixing. Add remaining chestnuts, press in cooked potatoes directly. Season the purée with crème fraîche, lemon juice, salt, pepper, and a touch of nutmeg; keep warm covered.

4. 4.

   Trim toast bread and cut into narrow strips. Toast in butter in a pan until golden brown. Set aside for garnish.

5. 5.

   Pat venison fillet dry, cut into 12 pieces, season with pepper and rosemary. Crush juniper berries in a mortar. Quickly sear venison pieces in hot clarified butter with juniper berries on all sides. Remove, salt, and keep warm. Discard excess fat and juniper from pan, add light port wine and orange juice, loosen the fond, taste, and thicken as desired. Serve with cranberry jam.