Venison Loin Saltimbocca with Oven-Roasted Chestnuts and Bacon-Wrapped Green Beans

1. Take the venison loin out of the refrigerator one hour before cooking, trim it, and cut it across the grain into 1cm thick slices. Flatten the cutlets and season with pepper on both sides. Secure ham and sage on one side with toothpicks. 2. Have the port wine jus ready in a pot. 3. Heat clarified butter in a pan. Fry the saltimboccas with the ham side down for 1–2 minutes. Flip and fry for another 1 minute.

1. Wash and trim the beans. Bring water to a boil, salt it, and cook the beans until al dente (approx. 10 minutes). Drain and let cool. 2. Bundle approximately 6 beans each and wrap with bacon. 3. Heat clarified butter in a pan and sear the bean bundles on all sides.

Pour the port wine jus into a pot and warm it on the stove over low heat.