Bring two liters of water and sugar to a boil and soften the chestnuts in it, including the peel, in 25 to half an hour. Cut the chestnuts in half, peel them and remove the “felt”. Heat the whipped cream with five tablespoons of stock and chestnuts, season with salt and pepper and mash. Preheat the oven to 80 degrees. Peel the carrot and celery. Clean the leek, cut in half lengthwise and rinse. Coarsely chop the vegetables. Skin the venison fillets, season all over with salt and season with pepper. Fry the fillets in a frying pan in oil on all sides. Remove the meat from the frying pan and cook gently for another half hour. Rinse kitchen herbs, shake dry and brown lightly with the vegetables in the drippings. Extinguish with red wine and remaining stock, add cranberries and juniper berries, boil by half. Strain through a sieve and keep warm.
Heat the chestnut puree while stirring and refine with whipped cream. Thinly slice the venison fillets. Serve both with sauce on warm plates.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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