Roast Fillet of Venison with a Purée of Chestnuts

The previous day prepare the venison stock  Recipe  . Prepare roasted salsify  Recipe  . Prepare the chestnut soufflée  Recipe   and put to one side. Prepare the sprouts and carrots.

Start up the wood burning oven to around 375°F/190°C/Reg5. Put the salsify into a hot part of the oven to roast for about 40 minutes. After ten minutes or so cut the carrots into halves or quarters lengthwise and add to the salsify. Put the sprouts on to simmer for 15 minutes or so until tender.

Cut the filet into half if necessary, paint with olive oil and season well with salt and fresh black pepper. Put in the oven  Picture   and cook for about 25 to 35 minutes depending on type of deer until just cooked pink check with a carving fork to see when just bleeding a little red  Picture  . Take fillet out, cover with foil to rest for ten minutes or so.

Splash a little wine into the venison dish and stir in a tablespoonful of flour, add the remainder of the glass of red wine and heat and stir on the floor of the oven. Pour over stock stirring as you do so to produce a nice gravy. If necessary season with salt and pepper. Keep warm.

Drain the sprouts and warm in a little butter if you like. Cut the venison into thick slices removing the string and put on to serving plates followed by the salsify, carrots, and sprouts. Add a tablespoonful of chestnut soufflée, spoon over gravy and serve  Zoom  . Enjoy!