Chestnut puree is an ideal accompaniment to game and wildfowl dishes such as leg of hare, saddle of venison or possibly venison, pheasant or possibly wild duck.
Score chestnuts crosswise on top. Put them on a tray in the heated stove on the middle shelf. Roast until the shells bend outward. Roasting time: 10 min
Electric stove: 200 degrees
gas stove: level 4
Heat the sugar in a saucepan. Add chestnuts and caramelize, stirring all around, for 10 min.
Add beef broth and milk, bring to a boil. Cook chestnuts at low temperature for half an hour until soft. Grind in hand mixer.
Whip the cream until stiff. Mix with Madeira and fold into puree form.
Season with salt and juice of one lemon.
Preparation Tip:
The chestnut puree is an indispensable companion to game dishes or as a dessert after autumn menus!
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