For the chestnut puree, cut the chestnuts and bake in the oven at 180 °C until the skin cracks open. Now peel the chestnuts and place them on a perforated cooking tray.
Preheat the steamer to 100 °C and steam the chestnuts for 35 minutes until soft.
Then strain, mix with butter and whipped cream to a thick paste, season with sugar, 1 pinch of salt and brandy. Finally fold in the whipped cream.
For the spinach spaetzle, toss the cleaned and washed spinach leaves in hot butter and add some vegetable stock. Then blend finely with a hand blender.
Mix the flour, beaten eggs, salt, pepper, crushed garlic and the strained spinach into a spaetzle dough. If necessary, stir in a little more water.
Bring a large pot of salted water to a boil, press the spaetzle directly into the boiling water using a spaetzle slicer, and cook until lightly bubbling and rising to the surface. Strain spaetzle, rinse in cold water and drain.
Place the venison leg medallions on an oiled, unperforated cooking tray, season with the herbs (marjoram, thyme, rosemary) as well as salt and pepper and steam in the preheated steamer at 100°C for 18 minutes.
Remove the medallions from the steamer and keep warm.
For the rosehip sauce, drain the resulting stock into a saucepan and bring to the boil with red wine, cognac, rosehip jam, lemon juice, salt, pepper and cinnamon.
Finally, fold in the sour cream – do not boil anymore.
Appet
