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

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.

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.

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.