Roast Venison with Chestnuts and Red Wine

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

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