This dish requires some planning ahead. The chestnuts need to dry overnight and the venison should marinate for at least 4 hours or up to 12. There are several components to this dish but it is worth it. The presentation is impressive, the flavors are full bodied but the feel of the dish is rustic and approachable.
The Crust:
- 3/4lb Fresh Chestnuts, Peeled
Break each chestnut in half and spread them out on a baking sheet. Allow them to dry overnight. The next day, coarsely grind them using a food processor.
The Marinade:
- 1t Orange, Zested
- 1/2c Orange Juice
- 2T Olive Oil
- 1t Cinnamon, Ground
- 1/4t Star Anise, Ground
- 1/4t Black Peppercorns
- 2 Garlic Cloves, Peeled and Crushed
- 1 Thyme Sprig
- 2 1 1/2lb Venison Loin, Trimmed (or if you don't like game, try elk loins)
Mix all the marinade ingredients together. Place the loins in a shallow pan and coat evenly with the marinade. Cover tightly and refrigerate for at least 4 hour or up to 12. Turn the meat a few times.
The Rutabega:
- 1 Orange, Zested
- 2T Olive Oil
- 1-2 Rutabaga, Peeled and Cubed
- 1 Garlic Clove, Peeled
- 2 Thyme Sprigs
- 1c Poultry Stock
- Salt and Pepper
Put the orange zest in a small pot of water and bring to a boil. Boil for 2mins then drain and reserve the zest. Next, heat the oil in a skillet over medium heat. Add the rutabaga, garlic, thyme, salt and pepper and cook, stirring for 5mins. Add the stock, bring to a boil, cover the pan and lower the heat to a simmer. Braise the rutabaga for 15mins or until just tender. Remove the lid and cook, stirring gently, until the liquid has evaporated. Discard the garlic and thyme. Just before serving toss in the orange zest; rewarm the rutabaga if necessary.
The Venison:
- 2 Eggs
- 1 Egg Yolk
- 1/4c Olive Oil
- Flour
- Salt and Pepper
Preheat the oven to 425 degrees. Remove the loins from the marinade. Pat the meat dry and season with salt and pepper. In a large bowl whisk together the eggs and yolk. Dust one side of the loin with flour, shake off any excess, than dip that side into the egg mixture. Finally dip the flour side of the loin into the chestnuts. Heat the oil in a roasting pan over medium heat. When the oil is hot add the venison chestnut side down and cook for about 2mins. Turn the loins over and place the roasting pan in the oven. Roast for 10-12mins, until medium-rare. Once done, remove the loins form the oven and allow to rest for 10mins.
The Sauce:
- 1 Shallot, Peeled and Diced
- 2t Course Black Pepper
- 4t Balsamic Vinegar
- 1c Dry Red Wine
- 1t Brown Sugar
- 1 1/2c Elk Stock
- 2t Butter
- Salt and Pepper
Skim any fat from the liquid in the roasting pan. Place the roasting pan over medium heat. Add the shallots and cook until tender. Deglaze the pan with the vinegar and cook until it has almost evaporated. Add the red wine and cook again until the pan is almost dry. Add the sugar and stock and bring to a boil. Reduce the liquid by half. Salt and pepper to taste. Remove the pan from the heat and stir in the cold butter.
To serve, slice the loins and dress with the sauce. Serve alongside the rutabaga.
