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

Saltimbocca

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  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. Fix the ham and sage to one side with toothpicks. 2. Heat the port wine jus in a pot. 3. Heat clarified butter in a pan. Fry the saltimbocca, ham-side down, for 1–2 minutes. Flip and fry for another 1 minute.

Bacon-Wrapped Green Beans

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  1. Wash and trim the green 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 them with bacon. 3. Heat clarified butter in a pan and sear the bean bundles on all sides.

Port Wine Jus

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

Oven-Roasted Chestnuts

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  1. Preheat the oven to 200 degrees Celsius (180 degrees Celsius convection). 2. Place the chestnuts in an oven-safe dish. Add salt and butter. 3. Cover with aluminum foil and cook in the oven for 10 - 12 minutes. Arrange the saltimbocca, asparagus, and beans on a plate and add the jus. Potato gratin or a fresh salad also pair excellently with this dish.