Medallion of Venison Loin in Chestnut Crust with Black Salsify Vegetables

Saddle of venison:

Cut the saddle of venison into eight medallions of equal size, season with salt, season with pepper and sear on both sides in the frying pan with clarified butter. Add rosemary and thyme and cook in a heated oven at 200 °C for about five minutes. Remove the venison medallions from the roasting pan and put them aside on a plate. In the meantime, cook the chestnut crust. Then cover the venison medallions with the sliced chestnut crust and bake repeatedly for four to five minutes at 250 °C with top heat only.

Chestnut crust:

Toast the nuts and pine nuts a tiny bit in the stove or in a frying pan without fat, then chop coarsely. Cream the softened butter with a mixer or in a food processor. Add the coarsely chopped chestnuts and the other ingredients and stir. Add the kitchen herbs and season well with salt and freshly ground pepper.

Spread the butter mixture on aluminum foil or parchment paper and roll it up. Chill in the refrigerator for about an hour. When chilled, the butter can be sliced thinly and made into a stock. If there is a tiny bit of the butter mixture left over, it can be wonderfully frozen and reused when needed.

Black Salsify Vegetables:

Brush the salsify extensively with a brush, peel and soak in milk on the spot or they will turn brown. Cut into small pieces

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