Basque-Style Roasted Venison with Chestnut Mash and Spiced Pear Compote

1. Prepare the Venison Marinade

In a glass or ceramic bowl, combine 2 cups red wine, 5 tablespoons olive oil, a chopped onion, 10 black peppercorns, and 2 bay leaves. Submerge the venison tenderloin in the marinade, cover the bowl with plastic wrap, and refrigerate for 24 hours, turning the venison once to ensure it absorbs the flavors evenly.

2. Prepare the Chestnut Puree

Place the peeled chestnuts in a saucepan and cover them with about 1.5 cups of whole milk. Add 0.5 teaspoon of cinnamon. Bring the mixture to a gentle simmer and cook until the chestnuts are tender, around 10-15 minutes. Mash the chestnuts with 2 to 3 tablespoons of butter and salt to taste, using a potato masher or a food processor for a smoother consistency. Reheat the puree gently before serving.

3. Make the Pear Compote

In a wide saucepan, combine 1 cup of dry red wine and 0.25 cup sugar. Add the peeled, quartered, and cored pears. Cook over medium heat, turning once, until the pears are tender and infused with the wine and sugar mixture, about 8-10 minutes.

4. Cook the Venison

Preheat oven to 400°F. Remove the venison from the marinade, pat it dry with paper towels, and sprinkle with salt. Reserve the marinade. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Sear the venison on all sides to create a crust and lock in the juices. Transfer the venison to a baking dish.

5. Roast the Venison

Pour the reserved marinade into a small saucepan and boil until reduced by half. Pour this reduced marinade over the venison in the baking dish. Roast in the preheated oven for about 20 minutes, or until it reaches your desired level of doneness. Venison is best enjoyed rare or medium-rare.

6. Serve

Let the venison rest for a few minutes before slicing. Serve with reheated chestnut puree and spiced pear compote on the side.