Nutritional information for fresh chestnuts
Trombley's Chestnut Crusted Venison Loin with Ginger Plum Sauce
Season venison with salt and pepper. Heat a heavy gauge sauté pan on high until pan is hot. Add oil and venison and sear all sides until brown. Finish cooking loin in an oven at 350 degrees F until medium rare or to desired temperature. Pull loin out of pan and let rest for 5 minutes, then coat with chopped chestnuts liberally. Serve with sautéed fingerling potatoes and asparagus, or favorite vegetable and starch. Drizzle sauce around venison medallions and serve. Serves 4.
Chef Michael Trombley