Venison Fillet with Chestnuts

For venison fillet with chestnuts, season the venison fillets with allspice, pepper and salt. Heat oil in a frying pan and sear the venison fillets on both sides.

Add thyme and crushed juniper berries and place the fillets in the oven at 180 degrees Celsius for 5 minutes. Now remove the meat from the roasting pan and let it rest covered with foil.

For the chestnuts, chop them coarsely. Peel apples and cut into small cubes. Sauté briefly in butter. Heat sugar in a pan and caramelize. Extinguish with apple juice, add butter and boil until thick. Add chestnuts and apples.

Fry venison fillets briefly in fresh butter so that they are nice and hot.

Now cut the venison fillets crosswise into slices and place them on the apple-maroni.

Serve venison fillet with chestnuts decorated with thyme sprigs.

Preparation Tip:

Venison fillet with chestnuts tastes great with croquettes!

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