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

Name: Saltimbocca of Venison Loin with Oven-Roasted Chestnuts and Bacon-Wrapped Green Beans
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 800 g venison loin; 8 leaves fresh sage; 150 g clarified butter; 800 ml port wine jus; 800 g chestnuts; 100 g butter; 300 g green beans; 12 slices pork belly bacon; 16 slices Serrano ham

4 servings

Buy all ingredients right below the recipe

Ingredients

800 g venison loin
8 leaves fresh sage
150 g clarified butter
800 ml port wine jus
800 g chestnuts
100 g butter
300 g green beans
12 slices pork belly bacon
16 slices Serrano ham

Preparation

1
1. Remove the venison loin from the refrigerator one hour before cooking, trim, and cut across the grain into 1cm thick slices. Flatten the cutlets and season with pepper on both sides. Fix ham and sage on one side with a toothpick. 2. Warm the port wine jus in a pot. 3. Heat clarified butter in a pan. Fry the saltimboccas with the ham side down for 1–2 minutes. Turn and fry for another 1 minute.
2
1. Wash and trim the beans. Bring water to a boil, salt, cook beans until al dente (approx. 10 minutes). Drain and let cool. 2. Bundle approx. 6 beans each and wrap with bacon. 3. Heat clarified butter in a pan and sear the bean bundles all around.
3
1. Preheat oven to 200 degrees (convection 180 degrees). 2. Place chestnuts in an ovenproof dish. Add salt and butter. 3. Cover with aluminum foil and cook in the oven for 10 - 12 minutes. Arrange saltimboccas, asparagus, and beans on a plate and add jus. Potato gratin or a fresh salad also pair excellently with this.
4
Place port wine jus in a pot and warm over low heat on the stove.

Knuspr-Küche

It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!