Nutritional information for fresh chestnuts
Nutritional information for dried chestnuts
Nutritional information for chestnut flour
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