Venison Loin with Chestnuts

Ingredients

• 1.2 kg venison medallion
• 6 juniper berries
• 3 allspice berries
• 2 cloves of mace
• orange zest
• 1 untreated orange
• 2 tbsp cognac
• 3 tbsp vegetable oil
• 20 g butter
• 0.125 l game stock (from the jar)
• 250 g chestnut flour
• 100 g powdered sugar
• 100 g butter
• 1 egg yolk
• 1 tube ready-made chestnut cream

Instructions

1. 1.

   Carefully free the venison loin from tendons with a sharp knife. Crush the spices in a mortar and mix with orange zest, salt, pepper and 1 tbsp oil. Rub the loin with this mixture and marinate for 1 hour. Heat remaining oil and butter in a large pan and sear the loin on all sides over high heat. Wash, dry, and slice the orange; place slices over the loin, then transfer to the oven and bake at 200°C for 20 minutes, basting with game stock every few minutes.

2. 2.

   For the chestnut pastries, quickly mix flour, powdered sugar, cold butter and egg yolk into a dough, shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out the shortcrust thinly and line tartlet tins with the dough. Bake at 180°C for 15 minutes, cool, remove from tins and fill with chestnut cream. Separate the meat from the bone, slice diagonally, reattach to the bone, and serve with roasted orange slices and chestnut pastries.