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Ingredients (2 servings)
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400 g Frische Hirsch Medaillons
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250 g Esskastanien
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2 Stk. Äpfel rot Kronprinz Rudolf
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20 g Butter
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Salz, Pfeffer, Öl
Preparation
- Score the chestnuts crosswise on the rounded side and roast them in the oven at 200 degrees Celsius for about 20 minutes until the shells pop open. Let them cool slightly, then peel.
- Wash the apples, core them, and cut into wedges. Sauté briefly in a pan with the butter until slightly soft, then set aside.
- Pat the venison medallions dry. Sear them in a hot pan with a little oil for 2 to 3 minutes on each side so they remain pink on the inside.
- Reduce the heat, add the peeled chestnuts and apple wedges to the pan, and let everything simmer together for another 2 minutes. Season with salt and pepper to taste and serve.
