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🍽️ Tender Venison Roast with Creamy Chestnut Sauce

460 kcal · 30 min · 4 servings

Tender Venison Roast with Creamy Chestnut Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 140 degrees Celsius with top and bottom heat.
  2. 2. Rinse the meat under cold water and pat it completely dry with kitchen paper.
  3. 3. Remove any sinews or excess fat from the meat.
  4. 4. Tie the piece of meat firmly with kitchen twine to help it keep its shape during cooking.
  5. 5. Heat oil in a large frying pan and sear the meat on all sides until it has a brown crust.
  6. 6. Season the meat generously with salt and pepper.
  7. 7. Place the meat on a lightly oiled baking sheet.
  8. 8. Put the tray in the preheated oven and roast the meat for 20 to 25 minutes until it is pink (medium) inside.
  9. 9. Peel the onion and garlic and chop both ingredients very finely.
  10. 10. Sauté the onions and garlic in the frying pan (in the roasting fat) until translucent, but not brown.
  11. 11. Take 200 grams of chestnuts and puree them in a blender with about 8 tablespoons of water until smooth.
  12. 12. Halve the remaining chestnuts.
  13. 13. Add the halved chestnuts to the onion mixture in the pan and sauté them briefly.
  14. 14. Deglaze the pan with wine, allowing the alcohol to evaporate.
  15. 15. Pour the roasting stock and cognac into the pan.
  16. 16. Stir the previously prepared chestnut puree into the sauce.
  17. 17. Fold the lingonberries into the sauce.
  18. 18. Season the sauce again with salt and pepper to taste.
  19. 19. Stir the cream into the sauce.
  20. 20. Simmer the sauce over medium heat for about 10 minutes until it thickens slightly.
  21. 21. Take the venison loin out of the oven and let it rest briefly.
  22. 22. Cut the kitchen twine from the meat and remove it.
  23. 23. Slice the meat into even slices.
  24. 24. Serve the meat slices together with the warm chestnut sauce.

Nutrition per serving