Venison Fillet with Chestnut Puree

Ingredients

• 600 g chestnuts (chestnuts)
• 125 g whipping cream
• 50 ml Vegetable broth
• 250 ml game stock (from the jar)
• Salt
• pepper (ground)
• 1 bunch mirepoix vegetables
• 2 venison loin fillets (about 800 g)
• 2 tbsp clarified butter
• 1 sprig rosemary
• 3 sprigs thyme
• 150 ml dry red wine
• 2 tbsp lingonberry jam
• 4 juniper berries
• 2 tbsp stiffly whipped cream

Instructions

1. 1.

   Score chestnuts crosswise and roast in a hot oven at 250°C for about 20 minutes until the shells burst, then remove and cool. Peel the chestnuts thoroughly, set aside about 100 g for garnish. Reheat remaining chestnuts with cream and vegetable broth, season with salt and pepper, and puree.

2. 2.

   Preheat the oven to 80°C. Wash, trim, and finely chop the mirepoix vegetables. Trim the venison fillets and season with salt and pepper.

3. 3.

   Sear the fillets in a hot pan with clarified butter for about 5 minutes on each side. Remove the meat and wrap it in foil; bake gently in the oven for another 30 minutes.

4. 4.

   Rinse the herbs, shake dry, and lightly brown them with the mirepoix in the pan drippings. Add wine and stock, then stir in lingonberry jam and crushed juniper berries, reducing the sauce by half. Strain through a sieve, taste, and keep warm.

5. 5.

   Heat the chestnut puree gently while stirring, fold in the whipped cream. Slice the venison diagonally, whisk the released juices into the sauce. Plate the fillets with chestnut puree and sauce on warmed plates; optionally add blanched spring onions and reserved chestnuts, garnish with sage flowers.