Roasted Deer Loin With Chestnuts & Fingerling Potatoes, Red Currant Rhubarb Sauce

• Roasted Loin of Deer with Chestnuts and Fingerling Potatoes
• 3 pounds roast loin of deer
• 2 cups chestnuts*
• 1 pound fingerliing potatoes
• 5-6 shallots, halved
• thyme sprigs
• 1 bay leaf
• 5-6 tablespoons olive oil
• Red Currant Rhubarb Sauce
• 4 cups red currants
• 2 cups rhubarb
• 3/4-1 cups sugar
• 1 cup ruby port
• salt and pepper
• Pinch (optional) ground cloves, ginger, juniper berry

1. Heat 4 T oil in a heavy bottomed, oven-proof pan on stove top. Brown the roast on all sides.
2. Add chestnuts, potatoes, shallots, thyme. Season with sea salt and ground pepper. Add remaining olive oil and toss to coat garniture.
3. Roast in a 350 degree oven until internal temperature is 130-135 degrees fahrenheit for medium-rare. Let rest before slicing.
4. Combine ingredients in saucepan, bring to a boil, reduce heat and let simmer until thick. You can adjust the amount of sugar, depending on how tart you want it to be. rnrn*Chestnuts are readily available in France- sold in jars and cans or frozen, peeled and blanched, ready to use. They are traditionally part of a holiday meal.

chestnuts, deer, chestnuts, potatoes, shallots, thyme, bay leaf, olive oil, red currant rhubarb, red currants, rhubarb, sugar, ruby port, salt, ground cloves

Taken from food52.com/recipes/2551-roasted-deer-loin-with-chestnuts-fingerling-potatoes-red-currant-rhubarb-sauce (may not work)