Remember, remember the fifth of November the Portuguese way - a roast of venison and chestnuts to warm up your Fall
And here I am, once again, making it a point of participating with a recipe of my own at Marta's table. This month - and as I had already predicted 😉 - the ingredient Marta chose is chestnuts. Well, it so happens that I don't really appreciate chestnuts... my son loves them, he goes crazy for a few roasted chestnuts and has been indulging like crazy for the past week. But me, meeeeh, not so much. Not at all, quite frankly. There's something far too sandy in them for my liking, far too gritty and grainy. They're also far too dry, and the falvour is not up my alley.
Unless they're drenched in juices. Game juices. Roast a handful of chestnuts with some boar, or fowl, a pheasant or a partridge, roast them with lamb and pork, even, and I will eat them. Yup, I will eat them because they will taste of the meat juices, and I will love it. I usually have a roast once a year where I do use the chestnuts and I don't shy from them, it's actually a pleasure to eat them like this. Most game will work, except for hare or rabbit, meat is too lean. Duck and goose, they agree well with the chestnuts, I think. But there's one type of game I would rather have over anything else, everytime, and that's venison. I'm not picky when it comes to it, as long as it's roasted, I'll have it no matter with what, but I do like my chestnuts to roast in those particular flavours.
So my contribution for Marta's table this month is indeed the proverbial roasted venison with chestnuts - with a healthy dash of apples, and carrots and tatters, of course! You will need:
- 1,5 kg joint of venison - on the bone
- 400 gr chestnuts
- 2 big carrots
- 200 gr brussel sprouts
- 1 big onion
- five medium apples
- five smallish potatoes - or sweet potato, if you prefer
- thyme, rosemary, juniper berries, salt, pepper
- olive oil