Venison Roast with Chestnut Sauce

Ingredients

• 600 g venison loin (ready to cook, deboned)
• 2 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 1 onion
• 1 Garlic clove
• 350 g cooked chestnuts (vacuum packed)
• 100 ml dry red wine
• 150 ml game stock
• 2 tbsp cognac
• 1 tbsp lingonberries (jarred)
• 50 ml whipping cream

Instructions

1. 1.

   Preheat the oven to 140°C with upper and lower heat.

2. 2.

   Wash, pat dry, trim the meat, tie it in a kitchen twine shape, and sear all sides in a hot pan with oil. Season with salt and pepper, place on an oiled baking tray, and bake in the preheated oven for 20-25 minutes to medium-rare.

3. 3.

   Peel and finely chop the onion and garlic, then sauté until translucent in the roasting pan. Blend 200 g chestnuts with about 8 tbsp water in a blender until smooth, halve the remaining chestnuts, add them to the onion mixture, briefly cook together, and deglaze with wine. Add stock and cognac, stir in the chestnut puree and lingonberries. Season with salt and pepper, fold in cream, and simmer over medium heat for about 10 minutes.

4. 4.

   Remove the venison from the oven, let it rest briefly, untie the twine, slice, and serve with the sauce.