Roast venison with mushrooms and chestnuts
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Ingredients
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- Serves 4
- Roast venison, approx. 800 g: 1
- Morels: 100 g
- Girolles: 100 g
- Cooked chestnuts in jar: 200 g
- Drizzle of olive oil: 1
- Veal stock: 10 cl
- Butter: 1 hazelnut
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Preparation
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STEP 1: Place the roast in an ovenproof dish and season with salt and pepper. Pour in the olive oil and veal stock.
Place the roast in a baking dish and season with salt and pepper. Pour in the olive oil and veal stock.
STEP 2: Sprinkle with chestnuts and bake for 15 min. Wash the mushrooms and sauté in foaming butter in a frying pan. Season with salt and pepper and brown for 10 min.
STEP 3: Remove the meat from the oven and leave to rest for 10 min, covering the dish with aluminum foil.
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Tips
You can sprinkle the meat with chopped parsley, and add a few peas to give your dish more color!
[/vc_column_text][vc_column_text] To accompany this autumn dish, we recommend our BOURGOGNE PINOT NOIR "Clos St Germain".
With its deep ruby color, this wine evokes raspberry, strawberry and cherry. Aged 12 months in oak, it reveals undergrowth, spicy tobacco and cocoa bean aromas. On the palate, the wine is full-bodied, rich and fruity, with a lovely roundness and fleshy maturity[/vc_column_text][/vc_column][/vc_row].
