Roast Venison with Chestnuts and Red Wine

Rôti de biche du réveillon

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Bilberry jam or blueberries are sometimes added to this dish from the Cévennes, which is often served at Christmas.

Ingredients

  • 1.2 kg venison, rolled ready for roasting
  • 600 g potatoes
  • 2

Method

Remove the venison from the fridge and let it reach room temperature– keep any juices that may run out. Heat the oven to 250°C. Wash the potatoes and slice them into rounds.

Heat half the olive oil in a heavy pan and fry the lardons. Remove them and, in the oil and bacon fat, brown the venison all over. Remove the meat and deglaze the frying-pan with the red wine. Keep it on one side fo