Roast Venison with Chestnuts and Red Wine from Sud de France by Caroline Conran
Bilberry jam or blueberries are sometimes added to this dish from the Cévennes, which is often served at Christmas.
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Cooking tools:
- Roasting pan
- Skillet
- Chef's knife
- Cutting board
- Oven
Ingredients
- 200 ml red wine
- 250 g vacuum-packed chestnuts
- 2 tbsp olive oil
- 100 g large lardons cut from a piece of smoked poitrine fumée or pancetta
- 1.2 kg venison, rolled ready for roasting
- 600 g potatoes
- salt, pepper
- 1 tsp mustard
- 2 tsp sugar
- 25 g butter, cut into cubes
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